I usually make ghee at home every month. After cooking the butter and draining off the golden colored liquid ( ghee ), one is left with these brown colored nutty flavored sediments/residue. They are quite nutritious and i almost always end up incorporating them in my meals/snacks/desserts. This time Ganesh Chaturthi being around the corner, i incorporated them into laddoos ( Ganeshji's favorite snack ). This is an easy breezy recipe. Read on:
Preparation Time - 10-15 mins
Ingredients - Milk solids ( 2 cups ), whole wheat flour ( 3/4 - 1 cup ), powdered jaggery ( to taste ).
Preparation - If the milk solids are a little lumpy, freeze them. Take into a grinder cup, buzz for 20-30 seconds and turn into coarse powder.
Cooking - Heat a non-stick vessel on low flame ( i had reused the vessel in which i made the ghee ). Add the milk solids. Fry for 1 minute.
Sprinkle the flour, a little at a time and mix well. The contents of the vessel should look like one whole mass/lump and not powdery ( else the laddoo will not have binding ).
Fry for 5-6 minutes till the flour is roasted.
Add the powdered jaggery, mix thoroughly and cook for 2 minutes.
Remove from flame and allow to cool down till it is bearable to touch.
Take small amounts of the mixture into your palm and shape into balls/laddoos. If they are not binding or too powdery, add 1-2 tsp of melted warm ghee to the mixture.
These laddoos can be stored in the refrigerator for a month.
Preparation Time - 10-15 mins
Ingredients - Milk solids ( 2 cups ), whole wheat flour ( 3/4 - 1 cup ), powdered jaggery ( to taste ).
Preparation - If the milk solids are a little lumpy, freeze them. Take into a grinder cup, buzz for 20-30 seconds and turn into coarse powder.
Cooking - Heat a non-stick vessel on low flame ( i had reused the vessel in which i made the ghee ). Add the milk solids. Fry for 1 minute.
Sprinkle the flour, a little at a time and mix well. The contents of the vessel should look like one whole mass/lump and not powdery ( else the laddoo will not have binding ).
Fry for 5-6 minutes till the flour is roasted.
Add the powdered jaggery, mix thoroughly and cook for 2 minutes.
Remove from flame and allow to cool down till it is bearable to touch.
Take small amounts of the mixture into your palm and shape into balls/laddoos. If they are not binding or too powdery, add 1-2 tsp of melted warm ghee to the mixture.
These laddoos can be stored in the refrigerator for a month.
