Baked Cracker by using Ghee Residue:

By now, you would know about my love towards brown sediment which is known as ghee residue. 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 antioxidants and proteins.

I have shared my experiments with ghee residue earlier. It all started by trying simple tea cake ,then chocolate cake  then apple -cinnamon cake and by trying chocolate chip cookies.

This time I did try some savoury version, and everyone liked it and it turned out pretty well.

You can use whole wheat flour and oats or a mixture of any flour of your choice.

Ingredients:

Ghee residue – 2 -3  tablespoons

Curd -2 tbl spoons

Water – 4 tbl spoons

Jaggery or sugar – Acc to the taste

Mixed spice powder – 1 tbl spoon (pepper-cinnamon-ginger)

Salt

Whole wheat flour – 1 cup

Powdered Oats – 2 tbl spoons

Rice flour – 2 tbl spoons

Kasuri methi – 1 tbl spoon

Turmeric – 1/2 tsp

White sesame seed – 1 tsp

Method:

 -Take the ghee -residue and all the dry ingredients and mix everything properly. Add curd and sufficient water to make a pliable dough. 

-keep the dough covered, and rest for 30 minutes.

-After 30 minutes, take a small portion, make a ball and roll like thin roti /chapati, cut this by using a cookie cutter or pizza cutter.

-Bake in a pre-heated oven at 170 -180 °C for 20 – 30 minutes.

-After cooling for some time, take out it would turn crispy and enjoy it with a cup of coffee or tea.

-Store it in an airtight container. It stays good for many days, and it is an excellent snack for growing up kids as well.

 

 

 


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