Nei Kasandu Urundai | Arisi Maavu Laddu
Nei Kasandu Urundai | Arisi Maavu Laddu | 10‑Minute Traditional Ghee‑Residue Laddu
Nei Kasandu Urundai | kasandu Urundai | kasandu laddu with step-by-step pictures and video recipe. Check out the nei kasandu recipe, and if you like the video, pls SUBSCRIBE to my channel.
Nei Kasandu Urundai (Kasandu Laddu) is a nostalgic, traditional sweet made using the brown residue left after preparing homemade ghee. Instead of discarding the kasandu, this quick 10‑minute laddu transforms it into a delicious, earthy, melt‑in‑the‑mouth treat. With just rice flour, sugar, and ghee residue, this recipe is simple, zero‑waste, and packed with authentic homemade flavor.
This laddu is a beautiful reminder of how our elders never wasted anything in the kitchen. Whether you use rice flour, wheat flour, or multigrain mix, the method stays the same — mix, roast lightly, shape, and enjoy. A perfect addition to your Laddu recipes and traditional sweets collection.
What is kasandu? Kasandu is the brown residue left in the pan after filtering homemade ghee.
Can I use hot kasandu directly? Yes, but mix with a ladle instead of hands to avoid burns.
Can I replace rice flour with other flours? Yes — wheat flour, rava, almond flour, multigrain mix, or health mix all work well.
Can I use jaggery instead of sugar? Yes, jaggery or white sugar can be used based on preference.
Why is my mixture not binding into balls? Add a little extra ghee to help it hold shape.
What if the mixture feels too greasy? Add a spoon of roasted flour to balance the texture.
Do I need to cook the mixture? If using hot kasandu straight from making ghee, cooking is not required. Otherwise, lightly roast to remove the raw flour smell.
Can I add nuts? Yes, chopped cashews, almonds, or pistachios add great flavor.
How long does Nei Kasandu Urundai stay fresh? It stays good for 3–4 days in an airtight container.
Can I use powdered sugar? Yes, powdered sugar blends easily and gives a smooth texture.
Is this recipe beginner‑friendly? Very — it needs only mixing, light roasting, and shaping.
Can I make this gluten‑free? Yes, use rice flour or almond flour for a gluten‑free version.
Nei Kasandu Urundai | Arisi Maavu Laddu
Ingredients
- Brown ghee - 2 tbsp
- Rice flour - 1/4 cup
- Demerara sugar - 1 + 1/2 tbsp
Instructions
- Add the room temperature brown ghee in a pan
- Add rice flour and sugar and mix well with hands
- Cook the mixture in low flame till the raw smell of rice flour goes now . Switch off the stove
- When the mixture is cool enough to handle make a small balls
Video
Notes
- Hot brown ghee - immediately after filtering can be used for the Urundai. If you are using so, mix with ladle instead of hands
- Wheat flour, almond flour, Rava, multigrain mix,health mix etc can be used for making the Urundai
- Jaggery, white sugar can be used instead of Demerara sugar
- Adjust the sugar according to your taste. If you find it difficult to make balls add some extra ghee to hold it
- If you think ghee is excess add some extra roasted flour
- Nuts can be added for extra taste
- No need to cook the rice flour if you are making it immediately after preparation ghee as the pan will be hot
- Powdered sugar can be used
Ingredients:
Brown ghee | ghee residue – 2 tbsp
Rice flour – 1/4 cup
Demerara sugar/ Jaggery – 1 + 1/2 tbsp
How to make Nei kasandu Urundai for step-by-step pictures :
- Add the room temperature brown ghee to a pan
- Add rice flour and sugar and mix well with hands
- Cook the mixture over low flame till the raw smell of rice flour goes away. Turn off the stove
- When the mixture is cool enough to handle, make small balls
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I absolutely love ghee residue and this is the perfect way to savour it!