Ghee residue and besan ladoo with step wise pictorial and video method.

This Ghee residue ladoo recipe is the delicious way to utilize leftover desi ghee residue. The process of making these Ladoos is almost similar to how we make besan Ladoo except leftover desi ghee residue is added to it. And believe us, addition of ghee residue, also known as mawa or khoya took the taste of these Ladoos to another level.

For more recipes with leftover desi ghee residue, click here.

Step wise pictorial recipe of Besan ladoo with ghee residue

1. Take sugar and cardamom in blender and grind to powder. Keep aside.

2. Add desi ghee in a pan & place the pan on induction or gas stove over low flame.3. Add Besan & roast it with continuous stirring for about 10 minutes or until the nice aroma comes out.

4. Switch off the flame and add desi ghee residue. Mix well.

5. Remove the pan from the burner & let the mixture cool down a bit so that you can touch it with bare hands and thereafter add the sugar recently powered in a blender and mix well.

6. Make balls out of the mixture one by one & let the balls cool down completely.

7. Roll each ball in icing or powdered sugar. Your ghee residue & besan ladoo are ready.

Enjoy.

NOTE

1. Make sure that mixture is not extremely hot while adding sugar in it otherwise the mixture will become watery & your will not be able to give it any shape.
2. If the mixture has turned extra cool due to which it is not holding a shape, reheat it slightly.
3. If the mixture is unable to hold a shape being turned extra dry, add some ghee or milk sufficient enough to make the mixture bindable.
4. The last part where Ladoos are rolled in powdered sugar is optional. Actually these Ladoos are made using leftover desi ghee residue so Ladoos were having black spots which may not look appealing to many. With a view to cover those black spots, coating of powdered sugar is given. However you can skip this part if don’t have issues with black spots.

Besan ladoo with ghee residue – recipe card