Ghee residue ladoo | Leftover ghee residue recipe | Nei kasandu urundai/laddu 
Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids

Leftover ghee residue ladoo recipe | Nei kasandu urundai | Milk solids ladoo | Atta ladoo with detailed step-by-step photos. Ghee residue is the leftover by-product of ghee. It is nothing but brown milk solids left after extracting ghee from unsalted butter.

Ghee residue ladoo is a delicious wheat flour laddu made from leftover milk solids from clarified butter. This laddoo is a melt-in-mouth sweet recipe that can be served as a dessert or snack.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


What is ghee:


Ghee is a type of clarified butter. It plays a vital role in Indian cooking. 
Ghee has a rich and sweet aroma. It is nutty in flavor and offers a soft, smooth, and grainy texture. Ghee is a versatile ingredient with a high smoke point that is ideal for sauteing, frying, roasting, baking, greasing, and seasoning. Moreover, ghee provides a lot of flavors and deliciousness to the food.

The word "Ghee" is pronounced as "gi" comes from the Sanskrit word "Ghrta." Ghee is extremely popular in India, and it is commonly referred to as desi ghee (country-made).  It is described as liquid yellow gold. Apart from cooking, ghee is also used in traditional ayurvedic medicines and religious rituals like Homam, Aarti, Diya, Abhishekam, etc.
In Hindi, ghee is called ghī, desi ghee, and shuddh ghee. Tuppa in Kannada, 
Neyyuh in Malayalam, Nei in Tamil, and neyyi in Telugu. The brown milk solids are ghee residue in English and Nei kasandu in Tamil.

Ghee is our family favorite; my grandma churns butter at home and prepares ghee from scratch. You can also make homemade ghee using store-bought butter; my mom prefers this fast and straightforward way; she used to buy Aavin butter for daily cooking purposes and Uthukuli butter for special occasions. I enjoyed watching the step-by-step method though it's a tiresome process.

Here, I have explained briefly how to make ghee/clarified butter. I love to make ghee using Kerrygold unsalted butter, which is widely available in all grocery stores in the USA. If you are a novice in cooking, please refer to my detailed stepwise procedure with photos. Click homemade ghee recipe.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids

How to make ghee from butter:
Ghee is prepared by simmering butter on a heavy-bottomed pan. Once the butter melts entirely on a low flame, cook till the liquid is clear and all the milk solids are settled on the bottom of a pan.
Allow it to cook for a few more minutes till the milk solids turn brown. Switch off the flame and let the liquid cools down, and the brown solids settle on the bottom. The butter separates into liquid fats (which look yellow in color) and whitish milk solids.
Then, strain the liquid ghee in a clean glass jar or stainless steel container. The ghee solidifies once it is cooled down completely. The cooking process takes around 30 minutes for 1 kg of butter and takes more time for a larger volume. 
The texture, color, and taste of ghee totally depend on the quality of the butter and the time spent on cooking.

Recipe: Leftover Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids Laddu
Serves: 7 to 8
Cuisine: Indian.
Region: Tamil Nadu.
Course: Dessert.
Prep time - 10 min | Cook time - 10 min | Total time - 20 min.
Author: Pavithra.
Publisher: Pavi's Kitchen


Ingredients:

Ghee residue - 1/2 cup
Wheat flour - 1 cup
Sugar - 1/2 cup
Ghee - 1 tbsp
Cardamom - 1
Mixed Nuts - 1 tbsp chopped


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


How to make leftover ghee residue wheat flour laddoo:


1. Heat a tsp of ghee in a pan over a medium flame. 

2. Put the ghee residue and let it melt.

3. A frothy whitish layer appears on top once it melts completely.
4. Add half to 1 cup of wheat flour into it. 

5. Roast the flour until the raw smell leaves off and turns aromatic.

6. Now add in half a cup of sugar. Quantity varies as per your taste.

7. Mix it well, let the sugar melts pour a tsp of ghee if required. It takes around 5 mins or so.

8. Switch off the flame once it forms a ball/dough-like consistency. 

9. Let it cool down for 5 mins.

10. Pinch a gooseberry or lemon size and form a nice smooth round ball. Apply ghee on your palms if required. You can sprinkle nuts for an added crunch.
11. Ghee residue laddoo is ready to serve with tea, coffee, or as an evening snack.

12. You can store them in an airtight container. Ladoo stays good for 3 to 4 days over the counter and up to 1 week if refrigerated.

How to make leftover ghee residue wheat flour laddoo with stepwise photos:


1. Heat a tsp of ghee in a pan over a medium flame. 


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


2. Put the ghee residue and let it melt.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


3. A frothy whitish layer appears on top once it melts completely.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


4. Add half to 1 cup of wheat flour into it.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


5. Roast the flour until the raw smell goes off and turns aromatic.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


6. Now add in half a cup of sugar. Quantity varies as per your taste.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


7. Mix it well, let the sugar melts pour a tsp of ghee if required. It takes around 5 mins or so.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


8. Switch off the flame once it forms a ball/dough-like consistency.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


9. Let it cool down for 5 mins.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


10. Pinch a gooseberry or lemon size and make a nice smooth round ball. Grease your palms with ghee if required. Laddu gets hardened once it cools down. Also, you can sprinkle some nuts for an added crunch.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


11. Ghee residue laddoo is ready to serve with tea, coffee, or as an evening snack.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


12. You can store them in an airtight container. Ladoo stays good for 3 to 4 days over the counter and up to 1 week if refrigerated.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids

What can we do with ghee residue:

Ghee and ghee residue can be used in many traditional Indian recipes, including sambar, rasam, desserts like burfi, laddu, milk cake, and snacks like cookies, chakli, seedai, etc. The leftover ghee residue can also be used to knead the chapati dough or as a spread on dosa, idli, uttapam. Sometimes, I love to mix with a tsp of sugar and eat it; it tastes so yummy.

How to store Ghee and its shelf life:
Ghee has no moisture, so it has a long shelf life. Ensure using a clean and dry spoon whenever you handle ghee. I personally prefer to make fresh ghee at home, so I have never stored my ghee in the fridge. You can refrigerate ghee if you want; just make sure the container is airtight, stainless steel, or glass jar. I guess it will last for a year or so.

Other purposes of ghee:
Apart from cooking, I have regularly applied ghee to my hair to get a soft and silky texture. I would just mix a tbsp of ghee in the hair oil, warm it up for a minute in the microwave, then gently massage my hair for about 15 minutes. After a few hours, I wash my hair with warm water and air dry. Ghee gives a natural shine and a lustrous look to the hair. Plus, ghee helps keep the skin soft, smooth, and moisturized. Sometimes I even apply it to my lip to get rid of dry and chapped lips. Try it out and let me know.

(Disclaimer - Please avoid ghee application on the body, face, lips, hair, skin, etc., if you are sensitive to it and have any kind of dairy allergies).


Health Benefits of Ghee/Clarified Butter:


1. Ghee is a dairy-based product but lactose and casein-free. It is pure fat and doesn't contain any carbohydrates.
2. It contains healthy saturated fats. 
3. Ghee is rich in butyric acid.
4. It has a high smoke point.
5. It has high Conjugated Linoleic Acid (CLA) and antioxidants.
6. It contains fat-soluble Vitamins such as Vitamin A, D, E, K.
7. Vitamin D helps our body to absorb calcium.
8. It keeps you satiated and helps with weight loss.
9. Ghee is considered a brain tonic in Ayurveda.
10. It helps with digestion.
11. Ghee is good for skin and hair.
12. It strengthens bones and boosts immunity.


Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


Ghee Nutrition:


A tablespoon of ghee has 130 calories. The USDA provides this nutrition information for one tablespoon (15g) of ghee.
 
Calories: 130
Fat: 15g
Sodium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugars: 0g
Protein: 0g


Check out my other dessert recipes; the links are given below!








Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids


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Ghee Residue Ladoo | Nei Kasandu Urundai | Milk Solids

With step-by-step photos, learn to make ghee residue ladoo | Nei kasandu urundai laddu.