Ghee or clarifies butter happens to be an integral part of most Indian homes in their cooking. And most times it’s seen that we end up making ghee at home. The whole aroma of ghee filled house is absolutely drool worthy. Ghee

residue is the solid material that is left behind after the ghee has been separated from the milk solids and water.

But while you make ghee at ghee have you noticed the Ghee residue that is left, the dark brown coloured by-product that is collected in the kadai after making Ghee. Called by different names like Kaankiri in Bengal to Khujdi or Thuppada Gassi, while some call is Mawa, this by-product is absolutely delectable and trust me should never be thrown away. The residue that is a crumbly mixture after the homemade ghee has been extracted is loaded with flavours and goodness. This residue if used trick fully can be used to make many sweets like Wheat ghee residue laddoo or even milk cake. 

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While ghee

residue is often discarded or neglected, but not to miss that it has some amazing health benefits too. Being a good source of antioxidants, ghee residue also contains some vitamins and minerals, including vitamin A, vitamin E, and calcium. In traditional Ayurvedic medicine, ghee residue has been used for a variety of health purposes, including as a digestive aid and to treat respiratory issues. Most times it’s seen to be added to dishes for flavour or used as a cooking oil in place of butter or other oils.

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Test your culinary creativity with ways that Ghee residue can be used

•    Use it as a flavour enhancer: the residue can be added to soups, stews, curries, and other dishes for an extra boost of rich, buttery flavor.

•    Incorporate it into baked goods: Ghee residue can be used in place of butter or oil in recipes for cookies, cakes, and other baked goods. It can also be added to bread dough for added flavour and texture.

•    Make savory snacks: Ghee

residue can be mixed with spices and other ingredients to make savory snacks like roasted nuts or popcorn.

•    Use it as a cooking oil: Ghee residue can be used as a cooking oil for stir-frying or sautéing vegetables, meat, or seafood.

Recipe of Wheat Ghee residue laddo

•    Ghee residue – 1 cup

•    Wheat flour – 1 cup

•    Palm sugar – 1/2 cup

•    Cardamom powder – 1/2 tsp

•    Ghee

– 1 tsp

•    Cashews – 10

•    Raisins – 10

•    Milk – 3 tsp

Method

•    Heat a pan and add ghee residue. Now roast  the residue in medium flame for 1-2 min. Then add wheat flour and roast it until the flour turns light brown colour slightly.

•    Now add palm sugar & cardamom powder. Mix them well. 

•    Add the fried cashews and raisins and mix well

•    Add milk and keep mixing well. Now grease your hands with ghee and take small portion and roll into balls. Make the same with the rest mixture.

•    Now the ghee residue wheat laddoo is ready. You can store it in a jar and enjoy.