Besides lights, Diwali is also synonymous with great food — sweet and savoury. It being the time for relatives and professional associates to exchange gifts and goodies, our kitchen racks and refrigerator start overflowing with food after a point. Once the faraal fatigue sets in, we are left with lots and lots of good food which we are not able to finish. But with little innovation, you can give new life to the leftover sweets and snacks.
So if you have a lot of leftovers, try using a little imagination and common sense and and create some new recipes. Here’s how...
BESAN LADDOO-STUFFED PARATHA
Besan Laddoo is one of the most relished sweets in Maharashtra and an integral part of the Diwali faraal. Every household in Maharashtra makes Besan Laddoo along with other kinds of Laddoos, Chakli, Chiwda, Shankarpaale, Karanji, Namakpare and so on. But in some households, after Diwali, they either go into the dustbin or get spoilt lying in containers for weeks. City-based homechef Sudha Kulkarni suggests that you can give a spin to your traditional Pooran Poli and stuff it with crushed Besan Laddoo. “Besides Besan Laddoo, you can use Boondi Ladoo, Kaju Katli, and so on,” she says and shares the recipe with us:
• Besan Ladoo (crsuhed with hands) -4-6
• Whole wheat flour ....3/4 cup
• All purpose flour....1/4 cup
• Salt to taste
• Oil... 2 tsp
• Rice flour (for dredging) as required
• Mix both flours with salt. Add water to make a dough.
• Add oil and keep kneading till the dough no longer sticks to your fingers. It should be elastic. Cover and set aside.
• Crush the Besan Laddoo and set them aside. Make four equal portions for stuffing.
• Make four uniform balls from the dough. Roll into Puris. Use rice flour for dredging.
• Stuff besan crumbles into the Puris. Bring the ends of the Puris together and roll again into small, thin Parathas.
• Heat a pan and roast the Chapati on low flame till brown spots appear on both sides.
• Serve with ghee.
GULAB JAMUN CAKE ANYONE?
Can Diwali be complete without Gulab Jamun? The tempting, melt-in-the-mouth sweet is loved by one and all. Gulab Jamun, which can be made from different ingredients like sweet potatoes, bread, khoya and so on, has a great consistency of sweet in it and hence can be used to make different other sweets. “If you have leftover Gulab Jamun, make a cake out of it. If you do not have a microwave, you can make a parfait (cold dessert) by using vanilla custard mix, sugar, then layer it in a glass and refrigerate it,” advises Saha.
For the Vanilla Cake
• All purpose flour... 2½ cups
• Cornstarch... ¼ cup
• Baking powder.... 1½ tsp
• Baking soda... 1 tsp
• Almond milk unsweetened
(or Soy milk)... 2 cups
• Apple cider vinegar.. .2 tsp
• Oil... .2/3 cup
• Sugar... .1½ cups
• Vanilla extract.... 1 tsp
• Gulab Jamun... 500 gm
• Heavy cream... 2 cups
• Whipped cream... 1 packet
• Vanilla instant pudding
powder... 2 tbsp
• Sugar confectioners... 2 tbsp
• Saffron extract... 1 tsp
• Rose syrup... 2 tsp
• Almonds, pistachios
(chopped)... 2 tbsp
• Preheat oven to 350°F. Lightly grease two 8’ round cake pans with cooking spray and line them with parchment.
• Whisk almond milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
• Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl.
• Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
• Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Transfer to a cooling rack and let the cakes cool completely before frosting. Cut the Gulab Jamuns in half and keep ready.
• Chill the beaters and bowl for at least 30 minutes.
• Pour the cold whipping cream, confectioners cream, instant pudding powder and whip it until stiff peaks form.
• Take about ½ cup of the whipped cream and add rose syrup to it. Mix gently and fill a piping bag with a small star tip in it.
• Add saffron extract in the remaining whipped cream and stir it in gently. Fill another piping bag fit with a big star tip.
• If the cakes are frozen, then leave them on the counter for about an hour to thaw before frosting.
• Level the top of a cake if needed, and set it on the cake stand. Liberally brush the cake with the reserved sugar syrup.
• Place a dollop of saffron flavoured whipped cream and spread it evenly on the cake with a spatula. Place the halved jamuns on the cake.
• Gently place the second cake on top of the first. Liberally brush the cake with the reserved sugar syrup.
• Cover the top with more saffron-flavoured whipped cream.
• Place the remaining halved jamuns on top. Make swirls with both saffron and rose syrup flavoured whipped cream and decorate as desired. Sprinkle the chopped nuts on top.
• Refrigerate the cake until ready to serve.
KULFI FROM MITHAI
Delhi-based food blogger and Instagrammer Yagni Saha suggests that leftover Pedhas can be added to make the Kheer creamier. “One of the best ways to reuse your Kesar/Malai Pedhas or any type of Pedhas is to turn them into Kulfis. If you have a great sense of measurement, you can use other milk-based items to make Kulfis too. Although you can adjust the amount of sweetness in the preparation as per your taste, you have to ensure that you do not use sweets lying around for too long as the Kulfi will not set then,” suggests Saha. She shares the recipe for Kulfi made with leftover Indian sweets
• Malai Pedha..... 7-8 pieces
• Kalakand... ..7-8 pieces
• Kaju katli. ...7-8
• Gulab Jamuns.. ..8-10
• Milk.... . 4 cups
• Sugar.. ..1/2 cup
• Saffron (kesar).. . a few strands
• Ghee as required
• Roasted almonds (roughly chopped)... .10-12
• Heat milk in a thick-bottomed deep vessel to avoid burning. Boil it on low heat for 10-15 minutes.
• Break all the sweets and mix properly with a little ghee. Add it to the thickened milk and cook for another 5 min.
• Sprinkle saffron and almonds, and pour the mixture in Kulfi moulds.
• Refrigerate for 3-4 hours and serve chilled.