What should you do with the brown milk solids left at the bottom of the pan after making ghee?

Question

Don't throw out those browned milk solids. Discover the delicious ways you can use these flavorful, nutty bits left over from making ghee.

Answer 1

The brown milk solids left after making ghee, also known as ghee residue or mawa, can be used in various culinary applications, such as adding flavor to desserts, incorporating into doughs, or enjoying as a snack.

Detailed Explanation:

After the ghee-making process, you'll find brown milk solids settled at the bottom of the pan. These solids are essentially caramelized milk proteins and lactose, and they possess a rich, nutty flavor. Instead of discarding them, consider these options:

1. Eat it as a snack: The simplest option is to enjoy the warm, caramelized solids as they are. They have a slightly sweet and nutty taste.
2. Add to desserts: Incorporate the solids into desserts like halwa, barfi, or even cookies. They will add a unique depth of flavor.
3. Mix into doughs: Add the solids to roti, paratha, or bread dough for a richer taste and slightly enhanced texture.
4. Use as a topping: Sprinkle the solids over rice, dal, or vegetables for added flavor and texture.
5. Make a sweet treat: Sauté the solids with a little sugar and cardamom for a quick and easy sweet treat.

The key is to ensure the solids are not burnt. If they are excessively dark or bitter, it's best to discard them. However, if they are a golden-brown color, they are perfectly safe and delicious to use.

Pro Tip:

To prevent the milk solids from burning during ghee making, use a heavy-bottomed pan and maintain a low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.