Nei Kasandu masala sadam | Ghee Residue Masala Rice

Nei Kasandu Masala Rice | Ghee Residue Masala Rice

When ghee is prepared the whole house is filled with mouth-watering aromas coming from the kitchen. Once the ghee is sieved from its residue the next big question is to what to do with the few teaspoons of those yummy residues. Here comes my first dish with ghee residue, “Nei Kasandu Masala Rice | Ghee Residue Masala Rice”. Ghee residue is infused with fresh garam masalas like clove, bay leaves, Marathi moggu, kalpasi & cinnamon for few minutes. It is then cooked with green chili, garlic, onion and rice to get this flavorful “Nei Kasandu Masala Rice | Ghee Residue Masala Rice” .
You tube : https://youtu.be/YAF3GOB1FbI

Ghee Residue is called by the name “Nei Kasandu” in Tamil. They are also called as “Milk Solids”. Generally with ghee residue most of us make different varieties of laddu’s. Since no one at my home is interested in sweets I use them alternatively. I shall be publishing them as and when I make ghee at home.

Refer to my Ghee recipe for ghee preparation. For this recipe, it is good to prepare on the same day of making ghee. Rest of my upcoming recipes can be prepared on the next day or up to 3 days. I am not sure about the nutritional value of ghee residues but they taste so good even when we eat it as it is. Since we do not make ghee every day, it is fine to enjoy this once in a while.
The butter what we get in Singapore has less residue’s hence I had posted this recipe which can be served for 1 person. I am not sure about other places as I have not tried before. Adjust the number of servings based on the quantity of residues left.
I had used my regular biryani masala, you may use your regular biryani masala or gram masala. It is a must to mix the biryani masala only after switching of the gas. The rice must be hot however.

Last but not the least, “Nei Kasandu Masala Rice | Ghee Residue Masala Rice” is not for diet watchers.

Reference Recipe
Ghee

Recipe: Nei Kasandu Masala Rice | Ghee Residue Masala Rice

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Gas : Low Flame

Yields : 1 Cup

Ingredients (Refer Video)

Ghee residue –1.5 to 2 tblsp

Ghee – 1 tsp

Sha jeera – ½ tblsp (not in video)

Marati Moggu – 1

Cinnamon –small portion

Cloves -2

Bay leaves – 1

Kalpasi – few

Finely Chopped Green chili – ½ Chili

Finely Chopped Garlic – 1 clove

Onion – ¼ cup

Cooked Basmathi Rice – 1 Cup

Mint leaves – few

Salt – As needed

Briyani Masala – ¼ tsp

Coriander Leaves – Finely Chopped (Optional)

Video Preparation

1.       Cook plain basmathi rice, cool and set aside.

2.       Prepare Ghee in a heavy bottom vessel and sieve it from its residue. Store in a container. (Refer to Ghee Preparation Link).

3.       If the pan is not hot, heat the pan which has the ghee residue and add 1 tsp of ghee to it.

4.       When the pan becomes warm, scrap the ghee residues which could be stuck to the pan. Make sure the gas is very low. Gather all the residues in the middle. You could see some ghee along with its residue.

5.       Add bay leaf, Cinnamon, marati moggu, clove, kalpasi & sha jeera (not in video) and allow the spices to infuse in the ghee.

6.       Add green chili, garlic and stir fry for few seconds.

7.       Add sliced onions and saute until onion turn translucent.

8.       Add cooked basmathi rice and combine well.

9.       Add salt & fresh mint leaves to the rice and fry for 5 minutes. Cover with lid for few minutes in low flame.

10.   Garnish with chopped coriander leaves.

Notes A heavy bottom vessel is required for this preparation. The amount of residue/milk solids would vary for each variety of butter. Hence if you have less residue you may adjust with extra ghee if it is not enough for masala to fry. Masala must fry for a minimum of 4 minutes for its essence to get infused well with the ghee.

Preparation

1.       Prepare the ghee as per the instructions given in the link. 2.       Thinly slice the onions as per the above ingredient photo. 3.       Retain the residue in the same pan in which ghee was made. Leave 1 tsp of ghee in the same pan before transferring. Transfer the residue from the filter as well. 4.       Switch on the gas, when the vessel is slightly hot, start scrapping the residue from corners and bring them all together. 5.       Add bay leaves, clove, cinnamon, Marathi moggu and kalpasi one by one. Let it cook in the ghee for at least 4 minutes. 6.       Add green chili, garlic and fry until they are cooked. 7.       Add onions and let it fry well. 8.       Once onions are fried, add mint leaves, chili powder, salt and cook for a minute. Add rice and mix well. Cook for 2 minutes. 9.       Switch of the gas. In the same heat add the biryani masala powder and mix well. 10.   Garnish with coriander.  Nei Kasandu Masala Rice is ready.