Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.
Ghee residue is a rich source of essential fatty acids, natural anti-oxidants and proteins.
In olden days, people used this as a natural body scrub. When I was a child, my mum used to rub this on me, before bath and I now feel nostalgic while seeing this brown sediment and so I make it a point to use this without throwing by using either in Atta kneading or in baking.
This time, I had a couple of Pea protein powder packs in my hand, which was given by my lovely co-sister who is a Ayurvedic doctor. So, I included that as well in this brownie kind of chocolatey cake.
All-purpose flour – 1 cup
Whole wheat flour – ½ cup
Mixed millet flour – ½ cup
Choco chip – ¼ cup
Protein powder – ½ cup
Milk powder – ¼ cup
Cocoa powder – ¼ cup
Sugar – 1 cup
Ghee Residue – 2 table spoons
Milk – 1 ¼ cups
Vanilla essence- 1 tea spoon
Baking soda – 1 teaspoon
- Measure everything and keep it ready. Pre-heat oven at 180 C.
- Mix all the dry ingredients like, flours, protein powder, milk powder, cocoa powder and sieve couple of times and mix in Choco chip and stir nicely. Keep it aside.
- If you coat Choco chips with dry flours, it will not sink in the bottom while baking.
- Now take ghee residue, put milk and heat it. When ghee residue is mixed nicely with milk, switch off the gas.
- Add sugar, vanilla essence and baking soda and keep aside for 5 minutes.
- After 5 minutes, beat this wet mixture thoroughly until mixture forms a bubble at the upper layer.
- Fold in dry ingredient and make a batter. (don’t beat or over mix in this step)
- Bake this in a lined baking dish in a pre-heated oven at 180 C for 30 to 40 minutes or until done (when you insert a tooth pick or knife in the centre of cake, it should come out clean)
-You can use only All-purpose flour or mixture of any flour.
-If you don’t have any protein powder in hand, instead of protein powder, use milk powder.