Nei Kasandu Urundai is a traditional Laddu prepared with brown discard after preparing ghee in home. Laddu can be prepared within 10 minutes. This is good way use the kasandu instead of chucking it off in garbage.
I was supposed to post this last week but Fridays are usually slow. Weekend just goes like that and Monday evening I will be in a mode to post. I have posted lot of Laddu recipes in TMF.
This is one of my childhood favorites. Every time Amma makes a batch of homemade ghee she always makes it. When ever I come back from schools, days I get welcomed with a freshly made ghee my legs just goes to the kitchen searching for this Urundai box. There are days when we have enjoyed the mixture with spoon instead of Laddu. Sometimes the dish tempts to taste it in between. One such day made us eat with a spoon and we call it nei Arisi puttu
I still remember those days I got upset with mom if she discard the brown ghee by mistake😜 At one stage I got cautious with ghee intake and started discarding the kasandu. Dont know how but I somehow forgot that routine.
Last summer when Amma came here she was making ghee and went to put my son for his nap. When I came back she brought a plate of brown Laddu and gave it me. Since we make the Urundai with the leftover discard usually the quantity won’t be much. I prefer making fresh ghee so I use around 1 cup of butter of ghee.
Small 4 brown ghee balls Amma made vanishes in no time. After that I couldn’t stop myself from making this one.
Usually Amma makes it with rice flour so I just follow the same. I recently tried with almond flour and wheat flour even that was good. Quick recipes are always my favorite. This one can be done within 10 minutes which makes it a big plus. Though it is prepared with a discard brown ghee no compromise on the taste.
Did you make a fresh batch of ghee, time to make a tasty Laddu with the discard😊
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 – 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 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 . Turn off the stove
- When the mixture is cool enough to handle make a small balls
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I absolutely love ghee residue and this is the perfect way to savour it!