Ghee and Ladoo Recipe from Leftover Malai
Very few people like to eat cream derived from milk, because people are very conscious about their health. So that's why people keep it in the fridge after taking out the cream, but the cream remains fresh in the fridge for 6 months. So today we will make ghee and ladoos using this cream. Ghee will be made from cream and mawa will be made and from that mawa laddoos will be made.
Malai - Malai - 700 grams
Residue Mawa - ¾ cup
Wheat Flour - ¾ cup (110 grams)
Boora - ¾ cup (110 grams)
Cardamom - 6-7, coarsely crushed
Process of making Ghee
Melt 700 grams of cream in a pan on low flame. When the cream melts, reduce the flame to medium and cook while stirring it for a while till the ghee separates. Remember that cream should not be put in the bottom of the pan. After the cream becomes thick, keep stirring it on low-medium flame till the ghee starts separating. Cook it while stirring till the colour of mawa becomes pink.
When the colour of mawa becomes pink, turn off the gas and let it cool down, then filter it by pressing it well with a sieve and separate the ghee and mawa. Fill ghee in any container, in this way ghee will be ready.
Process of making Ladoo
Roast ¾ cup of wheat flour in a pan, stirring continuously on medium flame till it turns brown. When roasted, put roasted flour, skimmed mawa, ¾ cup of boora and 6-7 coarsely ground cardamom in the bowl. Mix them well, if the mixture seems a little dry, then add 2-3 tbsp of ghee to it and mix it well.
Once you get it, take as much mixture as you want to make big or small laddus. In this way the laddus will be ready, enjoy their taste.
Take out the cream from the fridge for 2-3 hours and then put it in the pan to make ghee.
First, the cream is to be melted on low flame, then after it becomes thick, cook it while stirring continuously till the ghee comes out and the mawa becomes light pink.
These laddus can be kept outside and eaten for a month.