Renus Kitchen

🌾 Wheat Flour–Jaggery–Ghee Residue Laddoos Ingredients Ghee residue – 3–4 tablespoons (from ½ kg butter ghee batch) Whole wheat flour (atta) – ½ cup Jaggery (grated or powdered) – ¼ cup Water – 2–3 tablespoons (for melting jaggery) Ghee – 1–2 teaspoons (only if residue has very little fat left) Cardamom powder – ¼ teaspoon Chopped nuts (optional) – 1 tablespoon (cashew, almond, or raisins) Method Warm the residue: Bring ghee residue to room temperature or warm slightly if refrigerated. Roast the flour: Heat 1–2 tsp ghee in a pan (or use the fat from the residue). Add wheat flour and roast on low heat until golden brown and aromatic (5–7 minutes). Combine: Add the ghee residue to the roasted flour and mix well till evenly blended. Make jaggery syrup: In a small pan, add jaggery and water. Heat gently until jaggery melts completely. Let it boil for 1–2 minutes until it thickens slightly (no need for a sticky or hard stage). Cons...

Ingredients (1 loaf, 9x5 pan): 3 medium ripe bananas (mashed, about 1 cup) 1 large egg ½ cup sugar (white, brown, or mix) ⅓ cup oil or melted butter 1 tsp vanilla extract 1 ½ cups all-purpose flour 2 tbsp poppy seeds 1 tsp baking soda ½ tsp baking powder ¼ tsp salt ½ tsp cinnamon (optional, warm flavor) 2 tbsp milk (if batter seems too thick) Method Prep: Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment. Wet mix: In a large bowl, mash bananas. Whisk in egg, sugar, oil/butter, and vanilla until smooth. Dry mix: In another bowl, whisk flour, poppy seeds, baking soda, baking powder, salt, and cinnamon. Combine: Gently fold dry ingredients into wet mixture. Do not overmix; batter should be thick but pourable. Add a splash of milk if too stiff. Bake: Pour into loaf pan. Bake 45–55 minutes, until golden and a toothpick inserted in the center comes out clean. Cool: Let bread cool 10 minutes in pan, then...