I usually make this when I am feeling nostalgic (which is often!). Each time I melt butter to make ghee, I heat butter till it melts and keep it on medium heat till it froths and pops and the sounds die down. I turn the heat off and remove the vessel. When done transferring the liquid fat into another container, all that remains is the milks solids at the bottom. Courtesy the non stick pans we use now, the bottom does not get burnt and the milk solids retain their cream-brown color.
Growing up, my mom would often use the left over milk solids to make “nei kasandu”. I have no clue how to translate it for non-tamilians. Following her example, I make it too. It is yummy, obviously high in sugar and fat but a delicacy for sure 🙂
Stuff you will need:
Left overs after making ghee
Sugar depending on taste
Whole wheat flour about a cup (adjust based on the ghee and sugar)
How to make it?
Set the pan with the milk solids left over from making ghee on the stove on low medium heat till the solids start to melt. Add the whole wheat flour and mix. Stir till the flour is roasted and causes the milk solids to leave the pan and become a brownish mix of ghee and flour. Add sugar and mix. When a heavenly smell emanates from this concoction, turn heat off and remove from stove. Let cool and make into balls.
Eat them each time you pass em 🙂
This is a good way to clean the pan used to make ghee as well as make a satisfying treat for those with a sweet tooth. Absolutely not healthy!