ALMOND CAKE
(Wheat flour + ghee residue)

Ghee residue is a by-product obtained during the ghee preparation. It arises as a result of the serum part of milk solids and act as a major source of flavour and colour development of the ghee. It is a rich source of fat, protein and minerals. We can use this residue in various recipes. After the homemade ghee is extracted this crumbly mixture known as residue is left which is loaded with flavour.
Today, I have prepared a cake using ghee residue and wheat flour.

Preparation time: 10minutes
Baking time: 40-45 minutes
Seves : 8 persons

Ingredients:
1-1/4 cup ghee residue
1-1/4 cup wheat flour
1-1/2 cup milk
3/4 cup powdered suagr
1/2 tsp baking soda
1 1/2 cup baking powder
1/4 cup almond flakes
1 tbsp pistachio flavour
Few strands of saffron

Method:

1. Add baking soda and baking powder in wheat flour and sieve it. Keep aside. Add saffron in a milk.
2. Take ghee and powdered sugar in a mixing bowl and beat well.
3. Then add ghee residue and saffron milk in it and mix well.
4. Now add wheat flour mixture in it and fold it well. Add almonds and pistachio flakes and mix. Save some for topping.
5. Transfer this batter to greased baking tin. Sprinkle some almond and pistachio flakes.
6. Bake it for about 40-45 minutes, at 180 ℃ in a pre heated oven.
7. Once baked, unmold it on a wire rack and let it cool.
8. Enjoy.

Note:

1. If ghee residue is more crumbly, grind it.