You’re staring bleakly at those boxes of leftover Diwali sweets. How did they get to be this many? You’re all “sugared” out and the idea of another peda, laddoo or barfi turns your stomach. What on earth are you going to do with all those sweets?
We have some great ideas to get you out of this sticky situation. Turn your sweet leftovers into something surprisingly simple and delicious, and we’ll show you how. Make Milkshake or Lassi – yes, that’s right – just crumble your barfis, pedas, soan papdi, add a pinch of cardamom powder and whip along with milk or curd and relish! For those who love dahi-chini, sweeten your curd with left over barfi instead.
1. Make Milkshake or Lassi – yes, that’s right – just crumble your barfis, pedas, soan papdi, add a pinch of cardamom powder and whip along with milk or curd and relish! For those who love dahi-chini, sweeten your curd with left over barfi instead.
2. Try Meetha Paratha with a twist – crumble laddoos, barfis or pedas with a dash of cardamom powder and use it as a stuffing for parathas. Don’t forget to cook the parathas in ghee, and serve it hot with creamy rabri.
3. Create awesome Kulfis and Ice Creams – laddoos, pedas, dodha, milk cakes and barfis can all be used to flavour kulfi. Just whip them in a mixer, add condensed milk and cardamom to taste and freeze. How easy is that! If you like Kesar Pista Ice Cream, you will just love barfi ice cream made with chocolate, pista, rose or anjeer barfis.
4. Flavored Kheer – any leftover halwa, kalakand or katli can be mixed into kheer, phirni or basundi for an exciting new avatar. Throw in some of those extra dry fruits as well.
5. Your Next Cake – those left over barfis and laddoos are so versatile they can be crumbled into milk, whisked and put into the batter of your next cake. A pinch of cardamom or cinnamon power will enhance the flavour, but careful to compensate for the extra sweetness. Top with dry fruits for a true Indian accent.
Feeling inspired? Create your own recipes and surprise family and friends. Those mithais will disappear as fast as you can say “Jalebi is an emotion”!
Have fun folks!
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A homeschooled chef even before she joined Catering College in Bombay, Christine’s gastronomic journey started with mother and grandmother. Polished with a degree and 10 years of experience in the Hospitality industry, Christine’s love of food, drink and everything gastronomic has been sharpened and honed with travel across the world. Today, she shares the wealth of her foodie experience and adventures across the world with Travel and Food Network, so look forward to much more from Chrsitine!
