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  • Preeti Shridhar

Ghee residue Ladoo

Many of us make ghee at home from the cream(malai) collected from milk. The residue left after straining the ghee is quite rich and nutritious.

Most of the time I use it to make delicious barfi

and sometimes parathas too.

This time I saved some of it after making barfi and tried ladoos. These ladoos turned out to be super delicious. These taste a lot like churma ladoos. The best part is that these ladoos are sweetened with jaggery powder.

To make poha flour , simply grind poha in mixer grinder and sieve it.

Do give it a try next time you make ghee.


Ghee residue 75 gms

Whole wheat flour 100 gms

Poha flour 20 gms

Jaggery Powder 60-70 gms

Cardamom powder 1 tsp

Ghee 25-30 gms


  1. While you are making ghee, roast whole wheat flour and poha flour in a heavy bottom pan till it starts emitting a wonderful aroma. Keep it aside.

  2. After straining the ghee, while the residue is still warm, blitz it in the food processor. Now add the flour , jaggery powder and cardamom powder. Blitz again.

  3. Remove it in a bowl.

  4. Add melted ghee. Mix well.

  5. Now take a small portion , press it between your palms to make a ball or Ladoo. If you are not able to shape them, that is if the ladoos are crumbling add a tbsp of melted ghee.

  6. Keep it on a plate.

  7. Similarly make rest of the ladoos.

  8. Keep them referigerated in summers.


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