Kuler
Ingredients for Kuler Ladoo
- Bajri flour (millet)
- Jaggery grated or powdered
- Ghee
How to make Kuler Ladoo
Mix everything in one bowl.
Give it a good rub, you can see the mixture will become one mass.
If you feel the mixture is dry, add one tsp ghee at a time
Make ping pong size balls.
Offer to god and have it as prasadam.
You can store this in an airtight container for 2-3 days.
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- YouTube
Kuler Ladoo (Kuler)
Ingredients
- 1 cup bajra flour pearl millet flour
- ¼ cup jaggery grated
- ¼ cup ghee
Instructions
- Mix all ingredients in one bowl.
- Give it a good rub, you can see the mixture will become one mass.
- If you feel the mixture is dry, add one teaspoon ghee at a time
- Make ping pong size balls.
- Offer to god and have it as prasadam.
- You can store this in an airtight container for 2-3 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kuler Ladoo (Kuler)
Ingredients
- 1 cup bajra flour pearl millet flour
- ¼ cup jaggery grated
- ¼ cup ghee
Instructions
- Mix all ingredients in one bowl.
- Give it a good rub, you can see the mixture will become one mass.
- If you feel the mixture is dry, add one teaspoon ghee at a time
- Make ping pong size balls.
- Offer to god and have it as prasadam.
- You can store this in an airtight container for 2-3 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You will need :- Noodles
- 500 g rice noodles ( cooked )
- 150 g bean sprouts
- 50 g cabbage shredded
- 200 g firm tofu
- 1 small bunch spring onions ( white part , leave green part aside )
- 3-4 tbsp minced garlic, ginger and red or green chillies
- Handful of fresh chopped coriander
- 50 g roasted peanuts chopped
- 3-4 tbsp sesame oil
- Lime wedges to serve
You will need:- Sauce
- 1-2 tbsp tamarind pulp
- 1/4 cup vegetable stock ( I used stock cube )
- 4-5 tbsp soy sauce
- 2-3 tbsp chili sauce
- 2-3 tbsp brown sugar
- 1/4 tsp white pepper powder
- 1 tbsp peanut butter
Method:- Combine ” sauce ” ingredients in one bowl, stir well till sugar dissolves and leave it aside. Heat oil in wok or frying pan, add white parts of onion and minced garlic, chillies and ginger. Stir fry for 1 minute and add cabbage and stir fry another 2 minutes. Now add the 1/3 of sauce and noodles, stir fry everything 1-2 minutes on medium to high heat. Add tofu and keep mixing, It will break up into small bits and be distributed throughout the dish. Keep adding sauce and continue stir fry about 4-5 minutes. Add bean sprouts, folding them into hot noodles. Turn off the heat. Check the seasoning. Serve hot in a plate, sprinkle the green parts of the spring onion, coriander and roasted peanuts. Add wedges of fresh cut lime on the side. Enjoy HOT Pad Thai noodles !!
