Ghee residue or the “kasandu” as its commonly referred to is a product while clarifying butter into ghee which in my house is a monthly affair.
After filtering the fragrant golden ghee the dark brown residue is usually mixed with jaggery or sugar and a little rice flour and spooned in very eagerly. Sometimes depending on the time availability, it is shaped into ladoos too.
I was introduced to the nutritional dimension of ghee residue during my PG years at college when my friend was assigned a research project on the same. The several trips that she made to the “Vijaya” dairy processing units to collect the ghee residue and her several attempts at product formulations and analysis are still fresh in my memory.
Rich source of phospholipids and antioxidants, the common kasandu has been given a delicious makeover into a dry fruit burfi. This Ghee Residue Burfi recipe can be made totally sugar-free too.
Ingredients for Ghee Residue Burfi:
- Ghee residue dry fruit burfi
- Ghee residue 1/4cup
- Wheat flour 1/4 cup
- Gram flour /besan 1/4cup
- Pitted chopped dates 1/4cup
- Chopped Nuts (almonds, cashew, Pista, melon seeds) 1/4 cup
- Jaggery 1/4cup
Preparation Method:
- Take the pan with the ghee residue.
- Add the flours and roast on low flame till light pink in colour.
- Add the chopped nuts and further roast till light brown.
- Add the chopped dates and the powdered jaggery.
- Mix well on low flame till the jaggery melts.
- Add green cardamom powder and give a good mix.
- Pour it into a greased tray and pack it well.
- Allow to cool and cut into squares.
- Serve.
NOTE:
- USE THE GHEE PAN FOR THE RECIPE.
- AFTER POURING IN THE TRAY PACK THE MIXTURE WELL/TIGHTLY WITH A HELP OF A HEAVY FLAT CONTAINER TO SET.
- YOU CAN USE ANY COMBINATION OF DRY FRUITS AND NUTS BUT DATES IS ESSENTIAL AS IT ACTS AS A BINDER.
- FOR THE SUGAR-FREE VERSION INCREASE THE QUANTITY OF THE DATES TO 1CUP.
