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Wheat Flour–Jaggery–Ghee Residue Laddoos (tastes like caramelized atta laddoo, rich and nutty).


🌾 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

  1. Warm the residue:
    Bring ghee residue to room temperature or warm slightly if refrigerated.

  2. 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).

  3. Combine:
    Add the ghee residue to the roasted flour and mix well till evenly blended.

  4. 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).

    • Consistency check: Drop a little syrup in a bowl of cold water — it should hold its shape softly without dissolving right away.

    • Strain if needed to remove impurities.

  5. Mix and bind:
    Turn off the heat and pour the warm syrup into the flour–residue mixture. Stir quickly so it blends well.
    Add cardamom powder and nuts. Mix thoroughly.

  6. Shape laddoos:
    When warm enough to handle, roll into small laddoos.
    If the mixture feels too sticky, rest for a few minutes before shaping.

  7. Cool & store:
    Let laddoos cool completely before storing in an airtight jar. Keeps well for 10–12 days at room temperature.

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