A deluge of nostalgia is building in me as I type this post. This is probably the most ancient recipe I know of. While growing up, my father, had a cow shed at home. The cow and its calf were loved not only like pets but also respected as it is so generous like a mother to share its milk with the household. In fact, the cow was named after my grandmother ("Kutty-Mohaa", My grandma's name is Mohaambaal. Kutty means small and mohaa was my grandma's nickname) reminding all at home that she was as important as their own mother. I felt so proud of my family when my grandma told me this story. Being thankful or having gratitude is the most essential virtue of all and it should also be shown to animals that feed us (with milk etc.,) and protect us (wool).
Every friday we would do "gou-puja" and make ghee at home to light alter lamps with ghee. The milk solids left over as residue were made into delectable nei kasandu laddus/urundai and offered to God as naivethiyam. After naivethiyam, we all relished this sweet every friday as prasadam. This post is dedicated to my paati, mohaambaal. I wish was in India with her; I could at least give her a hug :(
How to make ghee? Here is the link to it. You may also view my you tube video for more help.
Please do not put fenugreek/methi/venthiyam seeds while making the ghee if you want to make this sweet. Adding the seeds could make the residue bitter.
This recipe will yield 4-5 laddus.
1/4th cup of golden brown milk solids (Approximately, this is how much of milk solids remain when you make ghee out of 4 unsalted butter sticks)
1/4th cup of wheat flour
powdered sugar to taste (I used a 1/6th cup sugar-depends how sweet you want the laddus to be)
Use the same pan that you made the ghee in so that there will be a little ghee (say 2 tbl spns) left over with the milk solids.
Keep the flame at low and add the wheat flour.
Stir frequently to avoid burning of the mixture. Do this for 10-15 mins till the flour is cooked well and blends with the milk solids and ghee. You will find a nice aroma emanating from the mixture.
Add the powdered sugar and mix well. Take the mixture off the heat and let it cool.
Make small laddus and relish them as you pop one in your mouth.