No Cook Bajra Atta Ladoo, Kuler Ladoo
by Tarla Dalal
bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with 21 amazing images.
bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu is a quick healthy dessert. Learn how to make kuler ladoo.
To make bajra ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy. Add half the bajra flour and mix well. Add the remaining bajra flour and mix well till the mixture binds well like a dough. Divide the mixture into 4 equal portions and shape each portion into a round ball. Serve immediately or store in an air-tight container. It stays fresh for 2 days.
Indian meals are almost incomplete without mithai. But the use of excess sugar often is the reason for health conscious to enjoy it. Here we present kuler ladoo made with bajra flour, ghee and jaggery. One ladoo not only lends protein, but also fibre and iron.
Don’t get carried away by the colour of the instant no cook bajra atta ladoo. The aroma, texture and flavour of this ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body.
We recommend 1 Indian millet flour laddu as a serving size for women with PCOS, weight watchers and heart patients. However, remember moderation is the key here too. Moreover, this is for occasional indulgence only.
Tips for bajra ladoo. 1. Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same. 2. Use a flat plate only to make the ladoos. This makes mixing easier. 3. Mixing the mixture with hands at each stage is important to make soft ladoos. 4. These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp. 5. Store them in an air-tight container at room temperature only. They will stay fresh for 2 days.
Enjoy bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with step by step photos.
No Cook Bajra Atta Ladoo, Kuler Ladoo recipe - How to make No Cook Bajra Atta Ladoo, Kuler Ladoo
Preparation Time: Cooking Time: Total Time:
Makes 4 laddoos
For Kuler Ladoo
1 1/4 tbsp ghee
2 tbsp grated jaggery (gur)
5 tbsp bajra (black millet) flour
For kuler ladoo
- For kuler ladoo
- To make {span class="bold1"}kuler ladoo{/span}, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy.
- Add half the bajra flour and mix well.
- Add the remaining bajra flour and mix well till the mixture binds well like a dough.
- Divide the mixture into 4 equal portions and shape each portion into a round ball.
- Serve the {span class="bold1"}kuler ladoo{/span} immediately or store in an air-tight container. It stays fresh for 2 days.
bajra ladoo video
If you like bajra ladoo
-
If you like bajra ladoo, then also try other healthy sweets like
- date and nut coconut cocoa balls recipe | healthy date and coconut balls | choco coconut energy balls | date balls healthy Indian dessert | with 12 amazing images.
- eggless date and almond cake | healthy Indian date almond cake | khajur badam cake recipe | with 28 images.
- strawberry oats pudding recipe | healthy oat strawberry pudding | oats strawberry overnight pudding for weight loss | creamy strawberry oats pudding | sugar free pudding | with 8 amazing images.
What is is bajra ladoo made of?
- Bajra ladoo is made of 1 1/4 tbsp ghee, 2 tbsp grated jaggery (gur) and 5 tbsp bajra (black millet) flour.
What are ladoos?
- Anything that is sweet and shaped into a ball is called a ladoo. These are enjoyed all over India but most famous in the west. These are a made using sugar or jaggery, the ones with jaggery are very healthy and can be enjoyed by kids and adults. They are usually made in festivals.
Tips for bajra ladoo
-
Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same.
-
Use a flat plate only to make the ladoos. This makes mixing easier.
-
Mixing the mixture with hands at each stage is important to make soft ladoos.
-
These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp.
-
Store them in an air-tight container at room temperature only. They will stay fresh for 2 days.
How to select bajra flour
-
Choose bajra flour which is greyish in colour.
- Smell it if possible. It should have a slightly nutty flavour. The smell should not be over powering; else it is an indication that the flour is not the best for use.
- Make sure you buy it from a shop which has a good turnover.
- The best way is to buy fresh flour from a local ‘chakki wala’.
How to make bajra ladoo
-
To make bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu, in a broad non stick pan, roast 5 tbsp of bajra (black millet) flour on medium flame for few seconds. Keep aside.
-
Take a big thali or plate and add 1 1/4 tbsp ghee. Here we have used un-melted ghee which is readily available in the market. Do not melt the ghee.
-
Add 2 tbsp grated jaggery (gur). We have used the regular jaggery and not the chikki jaggery.
-
Mix very well using your hands for at least 3 to 4 minutes.
-
This is how the mixture looks after 1 minute of mixing. Here the jaggery has melted.
-
This is the mixture after 2 minutes of mixing. At this stage you will get a uniform mixture which is slightly soft to touch.
-
This is the mixture after 3 minutes of mixing. At this stage, you will realise thet the ghee has started to separate slightly. Do not worry. This will help to make soft ladoos.
-
Continue mixing for one more minute. This is how it lookds like after 4 minutes. There should not be any lumps at all. It will become fluffy so ladoos turn soft.
-
Add half the bajra (black millet) flour.
-
Mix well with fingers.
-
Add the remaining bajra (black millet) flour.
-
Mix well. At this stage it will bind like a dough.
-
Divide the mixture into 4 equal portions.
-
Roll each portion into a round ball by shaping in between your palms.
-
Serve bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu or store into an air-tight container. Keep them at room temperature. They stay fresh for 2 days. We do not advise to refrigerate them, as they will turn hard.
Health Benefits of bajra ladoo
-
Bajra Ladoo – a healthy Indian mithai.
- Bajra is a good source of protein, iron and fibre.
- Jaggery is a healthier choice than refined sugar.
- Ghee in small quantities is beneficial too. The presence of butyrate (a short chain fatty acid) in ghee helps to reduce inflammation in the body.
- Thus one bajra ladoo is a wise indulgence for all health conscious people who wish to avoid sugar laden sweets.
- However, we do not recommend this ladoo to diabetics because of the use of jaggery.
| Energy | 107 cal |
| Protein | 1.2 g |
| Carbohydrates | 15.3 g |
| Fiber | 1.1 g |
| Fat | 4.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 49.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.6 mcg |
| Calcium | 11.4 mg |
| Iron | 1 mg |
| Magnesium | 13.7 mg |
| Phosphorus | 33.2 mg |
| Sodium | 1.1 mg |
| Potassium | 30.7 mg |
| Zinc | 0.3 mg |