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besan ladoo with ghee residue

Besan ladoo with Ghee residue

blessmyfoodbypayal
Ghee residue and besan ladoo is a delicious way to use leftover desi ghee residue.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sweets
Cuisine Indian
Servings 20 Ladoos

Ingredients
  

1 cup = 200ml

  • 1 cup Besan/chickpea flour
  • 1 cup ghee residue or fresh mawa/khoya
  • 1/2 cup desi ghee
  • 1 cup Sugar
  • 5 pods cardamom
  • Powdered sugar as per need

Instructions
 

  • Add sugar and cardamom in blender and grind to powder. Keep aside.
  • Add desi ghee in a pan & place the pan on induction or gas stove over low flame.
  • Add Besan & roast it with continuous stirring for about 10 minutes or until the nice aroma comes out.
  • Switch off the flame and add desi ghee residue. Mix well.
  • Remove the pan from the burner & let the mixture cool down a bit so that you can touch it with bare hands.
  • Add the sugar recently powered in a blender and mix well.
  • Make balls out of the mixture one by one & let the balls cool down completely.
  • Roll each ball in icing or powdered sugar. Your ghee residue & besan ladoo are ready.
  • Enjoy

Notes

  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.