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The morning after Diwali can be lazy! After all, it’s a realization of the end of a long festive vacation, and we’ve all got to get back to the work life. But what can linger on for a long time to come are the Diwali leftovers such as sweets, dry fruits and chocolates, which you don’t know how to utilize. But maybe we can help! Here are some innovative leftover recipes which you can make using Diwali goodies.
To help you out, Health Shots got in touch with dietician Vidhi Chawla of Fisico Diet Clinic, who shared a few recipes made out of Diwali leftovers.
Chawla says, “Every year right after Diwali you are left with plenty of leftovers in your fridge, probably a few motichoor laddoos, besan ladoos etc. It might get boring to have the same sweets straight for 3 or 4 days. So, find the solution here.”
Leftover besan ladoo
3/4th cup whole wheat flour
1/4th cup all purpose flour
2 tbsp oil
Salt as per taste
Step 1: Mix whole wheat flour and all purpose flour. Add some salt along with water and make a dough.
Step 2: Crush the leftover besan ladoo for filling.
Step 3: Make dough balls as per requirement and roll them into chapatis.
Step 4: Stuff the besan crumbles in the chapatis and roll them again.
Step 5: Roast the chapatis on low flame.
Serve it hot with ghee!
Also, read: Leave the leftovers alone, please! Eating stale food may make you lazy
Leftover sweets like barfis
Pinch of cardamom
1 glass milk
Few kesar strands
Step 1: Crumble the leftover sweets or barfis. Whip the crumbled sweets with milk.
Step 2: Add a pinch of cardamom to it.
Step 3: Garnish milkshakes with a few kesar strands.
Serve it cold.
2 3 leftover boondi laddoos.
4 cups milk
1/2 tbsp nutmeg powder
Step 1: Boil the milk in a pan.
Step 2: Simmer and reduce the flame.
Step 3: Add the crumbled boondi laddoos to the milk.
Step 4: Boil the milk and simmer until the mixture becomes creamy and thick.
Step 5: Add nutmeg powder and chopped nuts.
Serve hot or cold as per your requirement!
Also, read: Here’s how I used leftover kitchen ingredients to pamper my skin
1 bowl Kheel
1 bowl roasted chickpeas
1 bowl puffed rice
2 tbsp onion
1 tablespoon tomato
1 green chili finely chopped
1 teaspoon salt
1 tsp chaat masala
1 tablespoon fine sev
1 tbsp finely chopped coriander leaves
1 boiled potato finely chopped
Step 1: First of all, put 1 teaspoon mustard oil in a pan. After that, heat it and then fry the puffed rice, kheel and chickpeas in it.
Step 2: After this, cut onions, tomatoes and coriander leaves. Also, cut and boil the potatoes.
Step 3: Now you have to take puffed rice, kheel and chickpeas in a bowl and put boiled potatoes, onions and tomatoes in it.
Step 4: After this, add salt and chaat masala on top and mix well. Then you also add green chili and fine sev to it.
Step 5: You can serve this chaat like this but to make it a little more spicy, you can mix green chutney or sweet chutney in it.
To make the crust, you’ll need:
10 digestive biscuits
2 tbsp melted butter
1/2 cup condensed milk
For the filling
2 to 3 crumbled motichoor laddoos
1500 ml of hung yoghurt
2 cups chenna
1 cup condensed milk
1 tablespoon of vegan gelatin
12 cup of sugar powder
Step 1: Put the biscuits in a bowl after crushing them into a coarse powder. Add melted butter and condensed milk and milk.
Step 2: To create the cheesecake’s base, press this mixture firmly into a springform cake pan. To make sure it sets firmly, keep it in the fridge.
Step 3: Take hung yogurt in a bowl to use it as the filling. Condensed milk and chenna should be mixed thoroughly. Crumble one motichoor laddoo and mix.
Step 4: Add the gelatine to the filling ingredients, stir well when it has dissolved in a little water.
Step 5: Pour on top of the biscuit base, levelling the top. Spread two additional laddoos on top after crumbling them.
Step 6: To set, store it in the refrigerator.
Step 7: After being well-set, slice into wedges and serve.
Just after Diwali when you open the fridge, don’t panic about how to finish off the sweets and snacks. Instead, try out the above mentioned leftover recipes and enjoy!
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