If you find your fridge looking like a mini version of a mithai shop post Diwali – this page is going to take care of all your woes. Here are 5 super ideas to use all that leftover mithai and give them a festive spin like you have never seen before.
Motichoor Paranthas with Rabdi
Crisp, hot whole wheat flour paranthas with a melt in the mouth sweet motichoor laddoo filling served with a rich rabdi to dunk into. In this recipe we have used motichoor laddoos but you can use any mithai that you have a surplus of – sandesh, gulab jamuns, pedas, burfis – you name it. By the end of it you will see paranthas in a whole new light!
Chocolate Coated Mithai
Chocolate makes everything better and if you have fussy kids who are not pleased with the overdose of Indian mithais this recipe idea is just perfect. All you need to do is dip the pedas, laddoos and burfis in melted dark, milk or white chocolate, top up with some slivered nuts, set and serve – as mithais in a chocolaty avatar.
Deluxe Tawa Mithai Chaat
The best way to use up the abundance of diwali mithais this season is in this fuss free recipe. Just cut up the mithai you have at hand into bite sized pieces - right from kaju katlis and gulab jamuns to anjeer rolls and malai sandwiches – you can use anything. Pour some rich rabdi into a hot tawa or a sizzler plate and place the mithais around it. Garnish with pomegranate pearls and dried fruits and place some toothpicks on the side then sit back and enjoy. Perfect for a party.
Baked Rabdi Cheesecake
The delicious creaminess of a cheesecake combined with the richness of rabdi makes a perfect Diwali dessert – and no one is even going to guess these are made with mithai leftover from Diwali. Feel free to add in chunks of your favourite mithai to the cheesecake. In this recipe we used gulab jamuns and the result is worthy of a standing ovation.
Pedewali Meethi Lassi
Yes, lassi. When you can’t bother with preparing another dessert with leftover mithai just whip them up with some yogurt and green cardamom powder into a fabulous refreshing lassi! Make a classic pedewali meethi lassi with pedas or rich dry fruit ones with other variety of mithai. It really depends upon what you have left post the Diwali splurge!
Got an overload of dried fruits from Diwali too? Here are 7 nutty ways you can use them
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
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