Gulab Jamun –Made with ghee leftover Khoya
Gulab Jamun made with homemade Khoya/ Mawa you get post making ghee/ clarified butter at home.Most people discard it ,but its an amazing ingredient and can be used to make many delicacies you can indulge in. Its rich in ghee and organic. Then why waste it?
Making clarified butter/Ghee at home is indeed a very satisfying process. In our house it’s a regular feature. Normally, we need to churn butter and make ghee almost every fortnight. Since, we do it so often I get a lot of Khoya/Dried milk residue/Mawa after making the ghee.
As kids my mother used to add some sugar to the Khoya and give it to my sister and me to eat.We used to relish that cup of dessert just like that. Simple but very satisfying.
My first recipe with homemade ghee residue Khoya was KHOYA BARFI (click to open). It tasted a bit like Mathura ka Peda and I just fell in love with the flavors.My kids,who are pretty picky eaters also amazed and wanted more and more.So Khoya barfi became the fortnightly Treat for them.
But then I wanted to explore new ideas and it was followed by KHOYA KULFI and it tasted similar to the rabri kulfi you must have had from the market many times. Subsequent to that came ,KHOYA BADAAM PEDA– A perfet Pooja Prasad . Then I tried a fusion of Indo-American style and made KHOYA TRUFFLES. My kids went crazy over them. Tory try the above recipes just click on the names to open.
Homemade ghee brought so many new recipe ideas and I truly enjoyed making each one of them.
Some of the above mentioned Homemade khoya recipes with ghee leftover khoya are: