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.
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
piece
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- 1 cup khurchan ghee residual
- 1 cup besan gram flour
- 1 cup mawa/khoya grated
- 1/2 cup sugar powdered
- 1/2 cup condensed milk
- 4 tbsp ghee
- 1 tsp Cardamom Powder
Ingredients
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|
- Heat ghee in a wok/pan and fry chopped cashews and raisins and drain on a plate to keep aside.
- In the same wok add besan and roast till aroma fills in the kitchen and the flour turns brown in color.
- Collect the roasted flour in a bowl and sift with a sieve.
- Add ghee khurchan in the flour, mix with a spoon or fork and keep aside.
- Heat mawa in pan/wok till it loosens, add condensed milk and sugar and stir well.
- Now add cardamom powder and flour mix slowly and keep stirring vigorously to avoid forming lumps.
- Keep stirring continuously till the everything combines and starts leaving the sides to form a lump.
- Turn off the gas and spread the mix thick on a greased pan and sprinkle some chopped nuts all over.
- Let the mix set nicely , this might take 1-2 hours or more and then cut into desired shapes eg : square, diamond etc.
- Store in a clean dry box and consume withing 2-3 days.
If you like this heirloom recipe from my home, try making at home and show some love by sharing your views in comments below.
Love : Shaheen