Honoring the divine connection between humans and nature, Nag Panchami is a traditional festival celebrating serpents, who are revered as sacred deities in Hinduism. This day, observed on the fifth day of the Hindu month of Shravan, is a powerful reminder of the importance of respecting all living creatures. By offering milk, sweets, and prayers, devotees seek blessings for protection and prosperity, and pay homage to the mythical serpent gods like Vasuki and Sheshnag. It's a beautiful tradition that underscores a key tenet of many cultures: living in harmony with the natural world.
The rains have arrived, washing the world in a fresh, green glow, and with them comes the auspicious festival of Nag Panchami. As we celebrate this special day, many of us turn to age-old family recipes to offer as prasad. Today, I'm sharing one of my favorites—a recipe for bajra kuler. These rustic, hearty millet flour balls are more than just a dish; they're a taste of tradition, offering a warm, nutty sweetness that feels like a hug from your grandmother. Perfect for the occasion, this simple yet soulful recipe will bring a touch of authentic, wholesome goodness to your Nag Panchami celebrations.
Enjoy cooking! 😊
Preparation time - 10 minutes
Cooking time - no cooking
Ingredients to make Bajra Laddu:
1 to 1 1/2 tablespoon ghee
( I used pure cow ghee)
1 to 2 1/2 tablespoon grated jaggery
( I used desi jaggery)
5 to 5 1/2 tablespoon bajra flour (millet)
Method to make Bajra Laddu:
In a flat plate add grated jaggery and half of the ghee.
Mix well.
Take around 3/4th of flour (around 5 tablespoon) in same plate and mix another half ghee to it. Mix well.
Now it's time to mix all ingredients together. Mix well till it becomes like dough. Add another flour if needed. Mix well.
Make equal size balls from it.
Serve immediately or store in an air tight container.
Tips:
Shelf life of this laddu is about 2 days.
