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  • Preeti Shridhar

Ghee residue Barfi

So every-time you make ghee at home, the question is what to do with the residue. There are various ways to use it up. You can make koftas, parathas, cookies. I generally make this no fuss barfi (fudge) to satisfy our sweet tooth.

The quantity of residue could vary but that's alright. Little extra will give more taste of khoya, little less and it will taste like atta burfi. It won't make much of a difference.

You can adjust jaggery powder as per your taste


Ghee residue 1 cup approximately

Atta 1/2 cup

Dessicated coconut 1/2 cup

Jaggery pd 1/2 cup

Cardamom powder 1 tsp

Milk 1/4 cup


Dessicated coconut 1 tbsp


  1. While you are making ghee, dry roast atta (whole wheat flour) in a pan.

  2. Once you strain the ghee, put the residue back in the same pan, add roasted atta.

  3. Mix  well and brake lumps in the residue as much as possible.

  4. Now add dessicated coconut, jaggery powder, cardamom powder and milk.

  5. Swtich on the gas.

  6. Stir continuously till every thing comes together and is almost dry.

  7. Grease a plate.

  8. Turn over the mixture onto this plate.

  9. Press with a spatula to spread evenly all over the plate.

  10. Garnish with dessicated coconut.

  11. Using a sharp knife mark cut it into desired shape.

  12. Now leave it for a few hours , best keep it in the fridge.

  13. Lift the slices with the help of a knife.


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