Extra mithai?

Saturday, 9 November 2013 - 12:43pm IST | Agency: DNA
Even the self-confessed, ardent and vociferous sweet-toothed are overwhelmed during Diwali, as an avalanche of mithais and chocolates makes it to their homes. And we are often left wondering what to do with all the leftover mithai. Celebrity chef Kunal Kapur has some tips!

Barfi and pedas
Khoya based mithais like barfi make for a very versatile ingredient.

Drop a piece of barfi into a hot glass of milk for your kids.

When setting curd, use few pieces of barfi to get a thick and lightly sweet yogurt.

Add it to any milk based dessert like kheer, phirni, halwa and rabdi.

You could make kulfi using barfi. Just add barfi to the milk while making kulfi.

Dry fruits
Excess of dry fruits is never bad as they stay for longer periods. Caramelise sugar and drop dry fruits in to make chikki. Dry fruits can also be roasted for a perfect all day healthy snack.

Save these to dish up quick desserts for guests. Just get readymade tart shells and use it as a stuffing. Quick, easy, and tasty!

Kaju Katli

Like barfi, use up the leftover kaju katlis when preparing kheer and phirni. You actually won’t need to add any khoya.

Besan ke laddoo
Besan laddoos are made in every Maharashtrian home in Diwali. If you have some you can’t finish, use them as a topping for granola.

Dodha, a traditional and festive sweet from Punjab, is almost like a fudge. If you got some of these, use it as a stuffing for Baklava.

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