Wondering what to do with leftover Diwali sweets after the festive celebrations? From boxes of kaju katli and motichoor ladoos to gulab jamuns, pedas and milk barfis, it is easy to end up with more mithai
than you can finish. Instead of letting these Diwali sweets go to waste or eating them all at once, you can repurpose them into delicious desserts with a few simple ingredients. These easy leftover mithai recipes include sweet samosas, gulab jamun cheesecake, peda tea cakes and kaju katli kulfi. Here are six creative ways to use leftover Diwali sweets at home.
Make Gulab Jamun Cheesecake
Turn leftover gulab jamuns into a rich, creamy cheesecake. Crush digestive biscuits or plain cookies, mix with melted butter and press into a springform tin to make the base. Prepare a cream cheese filling with a little sugar and vanilla, then fold in chopped gulab jamuns. Since the sweets are already soaked in sugar syrup, avoid adding too much extra sugar. Pour the filling over the biscuit base, chill until set and garnish with sliced gulab jamuns and a little reduced syrup.
Make Creamy Kheer With Barfis
Milk-based sweets such as plain milk barfi and kalakand can be used to prepare a rich, creamy kheer. Heat milk in a heavy-bottomed pan and simmer until it thickens slightly. Add cooked rice and stir until creamy. Crumble the leftover barfi into the kheer and allow it to dissolve gradually. Adjust the quantity depending on how sweet the mithai is. Finish with cardamom, chopped almonds and pistachios. Refrigerate and serve chilled for an easy Indian dessert made with leftover sweets.
Make Halwa Stuffed French Toast
Give leftover sooji or moong dal halwa a delicious second life by using it as a French toast filling. Spread a thin layer of halwa between two slices of bread and press the edges together gently. Dip the sandwich in a mixture of beaten egg, milk and cardamom, then cook on a buttered pan until golden on both sides. The crisp exterior and soft, sweet filling make this a comforting breakfast or dessert. Serve warm with fresh fruit or a light dusting of cinnamon.
Make Sweet Samosas
Give regular samosas a dessert-inspired makeover with leftover Diwali mithai. Crumble motichoor ladoos or chop kaju katli into small pieces and mix with crushed nuts and a pinch of cardamom powder to make the filling. Place a spoonful inside samosa pastry, seal the edges and deep-fry until golden and crisp. You can also bake or air-fry them for a lighter version. Serve these sweet samosas warm, either plain or with a drizzle of rabri for an indulgent festive dessert.
Kaju Katli Kulfi
Turn leftover kaju katli into a creamy homemade kulfi with just a few ingredients. Chop or crumble the sweets and add them to warm milk, stirring until they soften and blend into the mixture. Simmer briefly, then add cardamom and chopped pistachios. Let the mixture cool before pouring it into kulfi moulds or small containers. Freeze until firm. Since kaju katli already contains sugar, taste the mixture before adding any extra. Unmould and serve this rich, nutty Indian frozen dessert.
Bake Pedas Into A Soft Tea Cake
Have too many pedas after Diwali? Use them to make a soft, aromatic peda tea cake that pairs well with evening chai. Crumble the leftover pedas and fold them into a basic cake batter made with flour, eggs, butter or oil, and baking powder. Reduce the sugar in the recipe because the mithai is already sweet. Add cardamom, chopped nuts or saffron for extra flavour. Bake until a skewer inserted in the centre comes out clean. Allow it to cool before slicing.
