Whenever ghee is extracted from cream at home, brown-colored residue (scraps) remains at the bottom of the vessel. We often discard it as waste or simply eat it mixed with a little sugar; however, did you know that you can use this leftover residue to make delicious, grainy *barfi* that rivals the quality of professional confectioners?

The best part is that you don't need expensive *khoya* (milk solids) or milk powder from the market to make this exquisite sweet. The taste of this *barfi* is remarkably similar to *Kalakand* or *Milk Cake*. Let’s look at the easiest way to prepare it.

**Ingredients for making Barfi**
Leftover ghee residue: 1 cup (from fresh cream)
Milk: 1 cup (full-cream milk yields a tastier *barfi*)
Sugar: ½ cup (or to taste)
Cardamom powder: ½ teaspoon
Chopped nuts: A handful (almonds and pistachios for garnishing)

**Method for making Barfi**
Transfer the residue left after extracting ghee into a heavy-bottomed pan (*kadhai*). Ensure the residue isn't burnt or bitter (residue from fresh cream works best). If there is excess ghee remaining in it, press it gently with a spoon to drain it out.

Now, turn on the stove to a low flame and add 1 cup of milk to the pan containing the residue. Cook while stirring continuously. The residue will begin to absorb the milk and gradually soften. This step is what gives the *barfi* its signature grainy texture, just like the kind made by professional confectioners.

Once the milk has mostly evaporated and the mixture begins to thicken, add the sugar. As the sugar melts, the mixture will become slightly runny again. You must continue stirring constantly to prevent it from sticking to the bottom of the pan and burning.

Within a few minutes, you will notice the mixture starting to leave the sides of the pan and gathering into a single mass. At this stage, add the cardamom powder and turn off the heat. Grease a plate or tray with a little ghee. Pour the prepared mixture onto the tray and spread it evenly using a spoon.

Sprinkle chopped almonds and pistachios over the barfi and press them down gently with the spoon so they set properly. Leave it to cool at room temperature for 2–3 hours. If you prefer, you can also refrigerate it for an hour to speed up the setting process. Once it has set firmly, cut it into square or diamond shapes using a knife.

And there you have it—your magnificent, melt-in-the-mouth, grainy barfi is ready. No one will believe it was made from leftover ghee *khurchan* (milk solids/residue).

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