Makeover for the Holi leftovers
From easy Meethi Pedewali Lassi to spring rolls stuffed with crispy and soft samosa filling, these ingenious recipes will guarantee your Holi leftovers never bore
After the last plate of the Holi feast has been cleared from the table, it’s time to begin the most underrated festive tradition: getting creative with the leftovers. These recommendations aren’t about filling the fridge with storage containers because we all know that eating the same snacks and desserts day in and day out can get boring pretty fast. We’re offering a few easy-to-make and resourceful recipes that will add a unique flavour (and colour) that you will look forward to every day. Sorry, frozen gujiyas and matar kachori; we have some clever tricks up our sleeves this time around.
“You can use the leftover coconut laddoos or gujiya fillings, to prepare the Goan Patoli, Bengali Bhapa Pithe, or the famous Enduri Pitha from Odisha,” says chef Reetu Uday Kugaji. She also has an inventive suggestion for the leftover pedas. “Use the pedas for making the popular summer drink, Meethi Pedewali Lassi. Stuck with some extra boondi or besan laddoos? Add toasted and ground coconut to these, to make a stuffing for paranthas,” she explains.
Quick caveat: While most festive leftovers have a good shelf life and can be consumed for a long time if frozen properly, keep in mind that you must toss them out if you see any changes in colour, flavour or smell.
Fortunately, both sweet and savoury Holi treats pair well with each other and the daily meals we enjoy at home. You can easily include them in your brunch or even breakfast. Chef Nishant Choubey suggests frying your uncooked leftovers such as Malpua mixture in fresh oil for a better shelf life and storing them in moisture-free containers.
“Rabri milkshake with Rabri skewers is a brilliant idea for leftover Malpua along with a plate of fresh fruits. Spring rolls can be made from any leftover samosa filling, which can be frozen and consumed for at least three weeks,” he adds.
Chef Choubey also shares some smart hacks for using the extra decorative ingredients. “Get artsy with innovative ice cubes that you can craft from leftover dessert ingredients, like using blue pea and Rosella flowers — a creative flex that you can showcase in your weekend brunch mocktails.”