We often make Ghee at home, and wonder what to do with the left over residue in the wok. Some eat it with sugar, where as some mix it with flour to make parathas etc. My grand mom used to recycle it by making super soft, moist and delectable Burfi. Ghee residual also known as Ghee Khurchan is combined with Mawa/ Khoya along with some Besan to make a melt in mouth fudge/burfi.
This heirloom recipe is traveled through my mom to me and now shall be trying to spread it through my blog to all my loving readers. This Indian fudge is a perfect sweet option during festivals and also can be served as offering to God. Being a Rajasthani, my family has a strong liking for Besan, hence you will find Besan in this recipe that is being used a s a binding agent.
So now you know that whenever you have some Khurchan left in your wok, just teem it up with some fresh khoya and besan to make a super delicious Indian Mithai. Let us now quickly move on to the recipe.