Khurchan Laddoos, Made from Delicious Ghee Scraps
Vatsala Pandey talks about the sweet byproduct that defined her childhood summers, a laddoo made from the milk solids left behind after making ghee.
In many homes today, the rich scent of clarified butter bubbling on the stove is a memory, replaced by the convenience of a jar from the store. But in my family, the ritual of making ghee from homemade butter endures. And with it comes an unsung hero; a humble byproduct that holds the sweetest of secrets —khurchan.
Khurchan is the term for the caramelized, nutty residue that settles at the bottom of the pan after the ghee has been strained. While a modern kitchen might discard it, to us, it is culinary treasure. As children, we would wait for the ghee-making to finish, knowing our reward was a small bowl of warm khurchan, mixed simply with a spoonful of sugar. It was a dessert of undiminished joy. This simple pleasure was a beloved ritual, particularly for my grandfather, for whom my grandmother would always set a portion aside.
On a recent visit, my Badi Nani (my mother’s great-aunt), offered me a laddu unlike any I had ever tasted — rich, dense, and full of a deep, caramelised flavour. I was so sure this exquisite laddu had come from a renowned sweet shop that I later asked my mother for the name of the place. With a knowing smile, my mother revealed the truth: “Badi Nani made those herself.”
My curiosity, and my sweet tooth, drove me to try them for myself. With a small bowl of khurchan saved from my mother's last batch of ghee, I followed the mental blueprint of Badi Nani words: roast the flour, add the khurchan, mix in sugar and cardamom. My first attempt was a humbling failure. The laddus were crumbly and lacked that perfect, soft texture. I had committed a critical mistake: I used granulated sugar instead of sugar syrup, and the mixture refused to bind.
It was then that Badi Nani, a living repository of our culinary traditions, decided to teach me firsthand. In her kitchen, I didn’t just find a recipe; I received a masterclass in technique. I learned how to roast the wheat flour to the perfect shade of golden-brown, following its nutty aroma, and not the clock. I watched her make the sugar syrup, patiently explaining how to test for one-string consistency — a small, precise detail that makes all the difference. Most importantly, I learned that the mixture must be warm, not just lukewarm, when shaping the laddus, for the ingredients to bind harmoniously.
This knowledge, passed down through the gentle guidance of an expert home cook, revealed that these laddus are more than dessert. They are a testament to the resourcefulness and ingenuity of Indian home kitchens, a delicious, tangible piece of a culinary legacy that turns a humble byproduct into a cherished cultural treasure.
RECIPE FOR KHURCHAN LADDOOS
Prep time: 15 minutes
Cook time: 20-30 minutes
Yields: 12-15 laddoos
Storage: Store in an airtight container for up to 7-10 days.
Ingredients
1 packed cup, khurchan (ghee residue)
1.5 cups whole wheat flour (atta)
1 tbsp ghee
1 cup granulated sugar
Half cup water: ½ cup (for syrup)
1 tsp green cardamom powder
Optional garnish: Chopped pistachios or slivered almonds or grated coconut
Method
Prepare the khurchan: Ensure your khurchan is at room temperature and soft.
In a heavy-bottomed pan, roast the wheat flour over medium-low heat. Stir continuously for 15-20 minutes, until it turns a light golden-brown and becomes fragrant. Transfer the roasted flour to a large mixing bowl.
In a saucepan, combine the sugar and water. Bring to a boil and simmer for 5-7 minutes until it reaches a one-string consistency.
While the roasted flour is still warm, add the softened khurchan and cardamom powder to the bowl. Mix well.
Slowly pour the warm sugar syrup into the flour-khurchan mixture, mixing thoroughly with a spoon or your hands. Add just enough syrup until the mixture comes together like a soft, pliable dough.
Shape the laddoos: While the mixture is still warm, take small portions and roll firmly between your palms to form smooth, round laddoos. Garnish with nuts if desired.
Let the laddoos cool completely to firm up. Store in an airtight container.
Vatsala Pandey is a food writer documenting the emotional stories behind vegetarian food and global desserts.
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