Ghee is nothing but clarified butter. Ghee is used extensively in Indian households for sweets and many other dishes. It is prepared by melting unsalted butter until the liquid turns honey color. We usually filter the residue and use the clear ghee in cooking. We usually discard the ghee residue which is dark in color. It is the burnt butter that remains in the bottom of the pan when preparing ghee. I have used this residue in making wheat laddu. Ghee residue is called Thuppada gassi in kannada. Here is how I prepared the laddus.
Ghee residue - 1 tablespoon
Ghee (clarified butter) - 2 teaspoons
Wheat flour - three-fourth cup
Granulated Sugar - half cup
After draining the ghee, you will find some residue at the bottom of the pan. Do not drain all of the ghee. Leave a couple of teaspoons of ghee.
To this residue add wheat flour and keep stirring in reduced heat in the same pan, until the raw smell goes away from the wheat flour.
To this add sugar and keep mixing. Drops of water can be added if there is no moisture at all.
When the sugar blends well with the flour, turn off heat and wait until you can hold and make a ball in your palm when it is still warm.
Use all of the flour to make tasty wheat laddus.
This is my entry to sweet series - chikki laddu event hosted by me.