Monday, August 25, 2008

Kuler - Bajra Laddoo

Kuler is a bajra/bajri flour laddoo eaten during winter in Gujarat. It can also be called Bajra loat na laadva because that's what it is - a laddoo made from bajara flour. But it is called Kuler in my family.

I wrote the following proportions as "measures" because you can decide the proportion based on the quantity. If you want to make it on a very small scale, like me , you can proceed with 1/4 cup bajra flour, 2 tbsp sugar & 1 tbsp ghee. This proportion will give you 2 laddoos as shown above!

As long as you maintain the proportion of 1 : 1/2 : 1/4 for bajara flour : sugar : ghee, you are okay.

Update - Sonu, a new friend shared that jaggery is used in this ladoo instead of sugar, in her family. Thanks, Sonu for sharing your family's version.

Kuler - Bajra Loat na laadva

Bajra Laddoo
1 measure bajra flour
1/2 measure sugar
1/4 measure ghee/clarified butter
A pinch of salt (optional)
1 or 2 cardamoms, crushed (or as needed for your proportion)

1. Dry roast bajra flour for 2 minutes on a low flame. Let it cool down completely.
2. Mix sugar, flour, salt well with hand.
3. Add ghee & cardamom powder. Knead into spheres of equal sizes using pressure of hands.

Note -
1. These ladoos break easily.

This laddoo is my contribution to Sweet Series - Ladoos & Chikkis (Not deep fried) at Mythreyee's Paajaka


LinkWithin Related Stories Widget for Blogs