Atta ladoo from leftover ghee residue | how to make ladoo from leftover ghee residue

01 Aug Atta ladoo from leftover ghee residue | how to make ladoo from leftover ghee residue

Last Updated on May 21, 2021 by blessmyfoodbypayal

Atta ladoo from leftover ghee residue | how to make ladoo from leftover ghee residue with step wise pictorial and video method is here.

Atta ladoo from leftover ghee residue | how to make ladoo from leftover ghee residue is the simplest of all the laddo recipes we have made so far. The leftover ghee residue is working as a mawa in this recipe and bringing the extraordinary taste to these ladoos.

The idea of making these ladoos came into existence after we filtered ghee through a muslin cloth and a brown product left at the bottom was found.

These Ladoo with leftover ghee residue are made with the very basic ingredients and in no time. They are so delicious that you will think of making it on some special occasions or festivals too and not just only whenever you need to make ghee.

Also See other recipes with leftover ghee residue from this blog:

Mawa cake recipe, Eggless oats cookies with leftover ghee residue, custard flavoured paneer barfi from leftover ghee residue, bihari khasta thekua recipe, gajar ki barfi with desi ghee residue, khoya paneer, besan Ka halwa recipe, Khoya gulab jamun.

However a single post is created on the topic “recipes made using leftover desi ghee residue” for your convenience. Have a look.

Also see other Ladoo recipes from this blog:

Dates laddu

Dalia Ladoo

Pictorial recipe

1. In a non stick pan, take the ghee residue and place the pan on low to medium flame.

2. Add whole wheat flour and keep on steering until the mixture turns golden brown.

3. Add powdered sugar and mix well. Also add dry fruits of your choice. We added raisins and almonds.

4. Now add milk to make it soften. Mix well.

5. Add cardamom powder. Mix. You can also add cardamom essence.

6. Switch off the flame and let the mixture turn cool for sometime. (this is the time when you can check the taste of the mixture. If the sugar is less, you can add more powdered sugar and mix well after putting on low flame for a couple of seconds).

7. When the mixture turns this much cool that you can handle it with the naked hands, take a small portion of mixture which is looking like a dough, roll it between your palms and give it a round shape.

8. Likewise keep on making balls with the entire mixture.

Garnish with more dry fruits and enjoy.

NOTE

1. As we are making this recipe by using the residue of ghee, so be careful right from the stage when we started preparing the ghee.
   While preparing ghee, keep on stirring the butter otherwise the residue will stick to the bottom of the pan and get burnt and as a result you will not be able to make these ladoos and if made, they will be bitter in taste.
2. The quantity of residue will depend upon the quantity of butter you are using to make ghee. So every time you will not be left with the same quantity of residue as shown in this recipe. For that reason you have to be judgmental about the quantity of other ingredients.
3. It is germane to mention here that to bring the mixture to desired consistency, milk has a primitive role. So you can use more or less milk than suggested, to get the desired results.
4. The taste of the residue also depends upon the fact that how old your malai is from which you have churned the butter and now making ghee. If malai is too old and has become slightly bitter, though you can make ghee out of it but it’s residue is not worth usable. Better keep the bowl in which you are collecting malai in freezer and make ghee out of it not beyond 15 days.

Atta ladoo from leftover ghee residue – recipe card

Atta Ladoo from leftover ghee residue | how to make ladoo from leftover ghee residue

blessmyfoodbypayal

Atta ladoo from leftover ghee residue are awesome in taste and best usage of leftover ghee reside.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Sweets

Cuisine Indian

Servings 12 Ladoos

Ingredients

  

• 3/4 cup Ghee Residue
• 2 tbsp Atta/Whole wheat flour
• 2 tbsp Milk
• 4 tbsp Powdered sugar
• 1/4 tsp Cardamom powder
• Dry fruits of your choice

Instructions

 

• In a non stick pan, take the ghee residue and place the pan on low to medium flame.
• Add whole wheat flour and keep on steering until the mixture turns golden brown.
• Add powdered sugar and mix well. Also add dry fruits of your choice. We added raisins and almonds.
• Now add milk to make it soften. Mix well.
• Add cardamom powder. Mix. You can also add cardamom essence.
• Switch off the flame and let the mixture turn cool for sometime. (this is the time when you can check the taste of the mixture. If the sugar is less, you can add more powdered sugar and mix well after putting on low flame for a couple of seconds).
• When the mixture turns this much cool that you can handle it with the naked hands, take a small portion of mixture which is looking like a dough, roll it between your palms and give it a round shape.
• Likewise keep on making balls with the entire mixture.
• Garnish with more dry fruits and enjoy.

Notes

1. As we are making this recipe by using the residue of ghee, so be careful right from the stage when we started preparing the ghee.
   While preparing ghee, keep on stirring the butter otherwise the residue will stick to the bottom of the pan and get burnt and as a result you will not be able to make these ladoos and if made, they will be bitter in taste.
2. The quantity of residue will depend upon the quantity of butter you are using to make ghee. So every time you will not be left with the same quantity of residue as shown in this recipe. For that reason you have to be judgmental about the quantity of other ingredients.
3. It is germane to mention here that to bring the mixture to desired consistency, milk has a primitive role. So you can use more or less milk than suggested, to get the desired results.
4. The taste of the residue also depends upon the fact that how old your malai is from which you have churned the butter and now making ghee. If malai is too old and has become slightly bitter, though you can make ghee out of it but it's residue is not worth usable. Better keep the bowl in which you are collecting malai in freezer and make ghee out of it not beyond 15 days.

 

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA