A Little Innovation

Hi,

Below are a few recipes which you can prepare with leftover Diwali sweets.

Laddo Roti

Ingredients:-

- Boondi Ke Laddu – 6
- Chapati dough, without salt – 6 balls
- Ghee – for shallow frying
- Wheatflour – enough to dust the rotis

Method :-

- Break the laddus roughly.
- Roll the dough roll into 3″ diameter round.
- Stuff in one laddu.
- Properly seal from all the sides as we do with any other stuffed parathas.
- Lightly press them and roll into small chapatis arond 1/3″ inch thick.
- Shallow fry them with ghee on both the sides till light brown and a bit crispy.
- Serve hot.

 

Baked Barfi Rabdi With Laddu

Ingredients :-

- Laddus – 6-8

- Kaju / Badam Barfi – 8-10
- Milk – 1 cup
- Sugar powder – 2 tsp(if sweetness required)
- Cardamom powder – 1 tsp
- Silvered Almonds and Pistachio – to garnish

 

Method :-

- Roughly break the laddus and barfis separately.

- Spread a thin layer of laddus into a baking dish and keep it aside.
- Heat a pan and place the broken barfis into it.
- Let it melt on a low flame. Add the milk and mix well.
- Cook till it thickens and resembles a rabdi.
- Do not thicken much as it will become more thich as it gets cooler.
- Spread this rabdi over the laddu layer.
- You may repeat the two layers finishing with rabdi layer.
- Bake in the grilling mode in microwave for 10 minutes or until light brown color appears on the top. Or you may bake at 200C for 15-20 minutes.
- Garnish with almonds and pistachios.
- Serve hot, warm or cold. It always tastes awesome.

 

 

Pistachio Chocolate Gulab Jamun

Ingredients :-

- Gulab Jamun, without silver foil – 8-10 pcs

- Chocolate sauce – 2 tbsp

- Pistachios, sliced – 1 tbsp

- Toothpicks – to serve

Method :-

- Insert the sticks into the jamuns.

- Dip them half into the chocolate sauce, such as sauce covers only the half round.

- Dip them into sliced nuts, such as they stick over the sauce.

- Serve them in a serving plate.

Hot Gulab Jamun With Ice Cream

Ingredients :-

- Gulab jamun, small sized – 2

- Vanilla icecream – 1 big scoop

- Chocolate sauce – to drizzle (optional)

- Walnut, crushed – 1 tsp (optional)

- Crushed butterscotch – to garnish (optional)

Method :-

- Warm the gulab jamuns in a microwave for 10 seconds and put them in a small serving bowl.

- Put a scoop of vanilla icecream over it.

- Garnish with remaining ingredients.

- Serve with chocolate stick, if available.

Hope you find them useful.

Vaishali Parekh

www.indian-cooking.info

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