Ghee residue masala biscuits recipe

25 Nov Ghee residue masala biscuits recipe

Last Updated on June 5, 2021 by blessmyfoodbypayal

Ghee residue masala biscuits recipe with step wise pictorial and video method.

Being much concerned about the food wastage and love for Cooking with the leftovers, we have number of recipes in blog made from leftovers.

And in the same series, there’s a huge number of recipes made using leftover desi ghee residue.

If you are also habitual of collecting malai/cream from milk and make desi ghee from malai, then it means ghee residue is an integral part of your kitchen’s leftover food.

Those not aware about its uses only discard it. Whereas this is very versatile ingredients useful in making variety of recipes from sweet to Savoury.

ALSO READ : RECIPES USING DESI GHEE RESIDUE

We are here again with one more recipe using desi ghee residue.

Recipe has been titled as ghee residue masala biscuits because garam masala is used in making them. And garam masala is basically a combination of number of spices powdered to one masala named garam masala.

The garam masala we have used is also homemade and you can find the recipe of the same by clicking here.

Though earlier also we have tried biscuits with ghee residue made of oats and named as eggless oats cookies with leftover ghee residue and the another one is simple Ghee residue biscuits but both were the sweet one.

But this time these are the savoury biscuits made using garam masala and kasuri methi.

The source of the present recipe is from ovenderfulhealthybaking.com by Ms. Simran oberoi Multani

Her recipe fascinated us so much that we thought of utilising ghee residue this way only.

We have followed her recipe to the core, except the quantity of ingredients. And there’s a reason behind doing so.

You know that ghee residue is that leftover brownish fat, which is left behind after making desi ghee at home.

So this is obvious that no one can pre-judge or decide how much ghee residue he’s going to have on making ghee.

Quantity of residue may vary depending on quantity of malai from which you are making ghee.

In our case, it was 3/4 cup of ghee residue but in your case, this could be totally different, we mean more or less.

So to make these biscuits, you need to calculate the quantity of your ingredients as per the quantity of ghee residue.

STEPWISE PICTORIAL RECIPE

1. Add flour, salt, kasoori methi and garam masala in a bowl. Mix.
2. Put ghee residue and rub with the flour.
3. Now by slowly adding water, bring all together into a dough.
4. Cover the dough with kitchen towel and put in refrigerator for 30 minutes.
5. After the said period, take the dough out and place on some clean and wide surface.
6. Roll the dough into thin disk using rolling pin.
7. Poke the flattened dough with fork so that it doesn’t puff up while baking.
8. Mark the cuts with Cookies cutter. We have used round glass as cutter and after cutting into round shape, further cut the cookie round dough into two halves. Now our cookie dough is looking like half circle (like a D).
9. Arrange them on baking tray lined with parchment paper or greased butter paper.
10. Bake in preheated oven @170°C for 15 to 20 minutes.
11. Take out of oven and let them cool completely.
12. Biscuits are ready. Store in air tight container.

Enjoy

NOTES

1. Whole wheat flour can be replaced with all purpose flour or both in the equal ratio.
2. Shaping the cookies is purely your discretion.
3. Cookies will be little soft initially after baking but once they cool down, they will turn crisp.
4. Store the cookies in air tight container only once they cool down completely. Locking warm Cookies will turn them soggy.

Ghee residue masala biscuits recipe – recipe card

Ghee residue masala biscuits recipe

blessmyfoodbypayal

Ghee residue masala biscuits recipe is a great use of leftover residue making crispy savoury biscuits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Snack

Cuisine Indian

Servings 40 biscuits

Ingredients

  

• 1.5 cup whole wheat flour
• 3/4 cup ghee residue
• 1 tsp Garam masala
• 1 tsp Salt
• 1 tsp kasoori methi
• 3 tbsp or as needed warm water

Instructions

 

• Add flour, salt, kasoori methi and garam masala in a bowl. Mix.
• Put ghee residue and rub with the flour.
• Now by slowly adding water, bring all together into a dough.
• Cover the dough with kitchen towel and put in refrigerator for 30 minutes.
• After the said period, take the dough out and place on some clean and wide surface.
• Roll the dough into thin disk using rolling pin.
• Poke the flattened dough with fork so that it doesn't puff up while baking.
• Mark the cuts with Cookies cutter. We have used round glass as cutter and after cutting into round shape, further cut the cookie round dough into two halves. Now our cookie dough is looking like half circle (like a D).
• Arrange them on baking tray lined with parchment paper or greased butter paper.
• Bake in preheated oven @170°C for 15 to 20 minutes.
• Take out of oven and let them cool completely.
• Biscuits are ready. Store in air tight container.

Notes

1. Whole wheat flour can be replaced with all purpose flour or both in the equal ratio.
2. Shaping the cookies is purely your discretion.
3. Cookies will be little soft initially after baking but once they cool down, they will turn crisp.
4. Store the cookies in air tight container only once they cool down completely. Locking warm Cookies will turn them soggy.

Keyword ghee residue biscuits, ghee resudiue recipes, leftover desi ghee residue