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.
Ingredients
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
Method.
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.
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.
Remove it in a bowl.
Add melted ghee. Mix well.
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.
Keep it on a plate.
Similarly make rest of the ladoos.
Keep them referigerated in summers.
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