Wheat Laddu with Ghee Residue is more than just a sweet—it’s a beautiful example of sustainable cooking rooted in Indian tradition. A Zero-Waste Indian Sweet Recipe with 3 basic ingredients whole wheat flour and jaggery. Make it rich with some nuts and flavorings if you wish.
If you love traditional Indian sweets and looking for a delicious way to use the leftover ghee residue (milk solids) after making homemade ghee, this Wheat Laddu is perfect zero-waste sweet you should try. Ideal for quick early morning pooja prasad/offering. Also for lunch box, pre-work out or after school snack. Packed with the nutty flavor of wheat flour (atta), sweetened naturally with jaggery, and enriched by the caramelized bits left from clarified butter, this easy laddu recipe is both eco-conscious and incredibly flavorful.
Why You’ll Love This Recipe
- Made with leftover ghee residue – perfect for sustainable cooking
- Rich, earthy flavor from roasted whole wheat flour.
- Naturally sweetened with jaggery for added depth
- Quick to make – ready in under 30 minutes
- Ideal for festive occasions, prasad, or a healthy snack
What is Ghee Residue?
When you make homemade ghee at home from butter, you're left with a golden-brown residue at the bottom of the pan. This ghee sediment, milk solidified or ghee residue, is packed with flavor and nutrition. Rather than discarding the white and brown bits, you can transform it into this soft, melt-in-your-mouth Wheat Laddu! Remember to use only the crisp brown milk solid but discard if it's too burnt or blackish. That's going to taste BITTER.
Ingredients
How to Make Wheat Laddu with Ghee Residue
- Make sure to use the residue that is brown not blackened.
- Keep stirring while roasting the flour else the bottom will burn quickly.
- Work on low heat for best results.
- Work quickly with the mixture to make the laddus. Else the the jaggery will dry up and won't hold the shape.
- Add nuts but don't go overboard as the binding agent won't hold the mixture together.
Pro Tips for Perfect Ghee Residue Laddu
- Always roast wheat flour on low flame to avoid burning.
- Don’t add jaggery when the flour is too hot – it may cause the mixture to seize or become grainy.
- Add a spoonful of fresh ghee if the mixture is too dry to shape.
Storage
- Store the laddus in an airtight container at room temperature for up to a week.
- In warmer climates, refrigeration is recommended to maintain freshness.
Variations You Can Try
- Add grated coconut for extra texture and flavor.
- Swap jaggery with powdered sugar for a milder taste.
- Add raisins or dates for natural sweetness.
Popular laddus here:
Wheat laddu
Ingredients
- 1 cup whole wheat flour atta
- ½ cup jaggery grated or powdered
- 4 –5 tbsp ghee along with the ghee residue/sediment
- 2 tbsp chopped nuts cashews, almonds, pistachios – optional
- Strawberry powder for garnish
Instructions
- Immediately after making ghee use the residue for making laddu .Heat the ghee with residue in a heavy-bottomed pan, heat the ghee along with the leftover ghee residue. Let it melt and become aromatic.
- Add wheat flour to the pan and roast on low flame, stirring continuously. Keep roasting until the flour turns golden brown and releases a nutty aroma. This may take around 10–12 minutes. Look for a wet sand consistency (not too dry)
- Switch off the flame and let the mixture cool slightly. Then add powdered jaggery and mix well. The residual heat will melt the jaggery and bind the mixture.
- Optional (Add cardamom and nuts: Stir in cardamom powder and chopped nuts if using. )
- Mix thoroughly. Shape into round laddus: While the mixture is at bearable heat, shape it into small, bite-sized balls using your palms.
Notes
Why This Wheat Laddu is a Sustainable Dessert
Repurposing ghee residue not only prevents food waste but also enhances the flavor and nutrition of your sweets. This is one of those traditional Indian recipes that celebrates mindful cooking and makes use of every bit of your ingredients.
Have you tried making sweets with ghee residue before? Let me know your experience in the comments!
Save this recipe and try it the next time you make ghee at home!
Meena
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