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.

Prep Time 5

Cook Time 10

Total Time 15

Course Sweets

Cuisine Indian

Servings 12 Ladoos

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.

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.
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.
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.
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.