Recycle your leftover Deepavali sweets with these simple recipes. Your family is sure to be wowed!
10/31/2014 12:49:06 PM
|written By : Nithya Subramanian|
Eat, drink and make merry is what Deepavali is all about.The four days of festivities is all about making and exchanging sweets. I remember our small refrigerator filled with boxes of assorted mithai – from regular barfis to kaju or badam fudge, gulab jamun, rasgulla or its variants and the usual besan or motichoor ladoo.
As young children, my sister and I would first attack, what we considered the exotic and more expensive treats – kaju and badam burfis. Our frequent trips to the fridge ensured that these were polished off within hours of receiving them. We would then pick and choose a few from the remaining options, but simple milk barfis or pedas, often considered plain Janes, were usually left untouched. And by the end of our Diwali holidays, we would get bored of all the sweets or mithais, dry fruits or any other eatables that friends and relatives had gifted us.
While my mother would put away all the unopened dry fruit packages in her cabinet for future use, sweets made of milk and other perishable ingredients had to be consumed as they do not last long. Thus began her challenge – of getting creative and making new things from the leftovers.
One of the easiest ways of using leftover milk sweets is making kulfi. The recipe is quite simple and saves you the bother of cooking the milk for a long time. The burfis impart the richness required for this frozen dessert. Licking a kulfi cone is quite an experience, especially on a winter afternoon, under the mild sun.