Cake Recipes with Leftover Indian Sweets

Diwali is a festival of Sociable, Smiles, and a lot of Sweets. An Indian festival is simply incomplete with Indian sweets. And the amount of sweets during these festivals is mostly overwhelming. A day or two after the festival when we try to find alternatives of what to do with leftover pedas and burfi. Because by this time, you are done with your quota of eating sweets.

So what do you actually do with your leftover Indian sweets? Do you throw them?

This Diwali I had too many pedas at home and I was not sure of what to do with leftover pedas.

Any guesses?

Well, I reused them and just like me, you can also make cake recipes with leftover Indian Sweets. I am a baker by heart and my reusability, as usual, ended in my oven again.

The idea is simple. All you need in your leftover milk based Indian sweets like barfi, peda, ladoo etc. and with the recipe, I am going to share now, make cake recipes with leftover Indian sweets and distribute among the children who could not celebrate it with sweets as you did. And that’s my way of making my Diwali more special.

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Quick Notes

I have curated the list of recommended tools and ingredients for baking. I recom mend only tried and tested products that have given satisfactory results in my kitchen.

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Recipe with leftover Indian sweets

In a bowl add broken pieces of leftover milk based sweet. I have used Milk Pedas.

Add 100 ml milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.

Indian sweets are mostly flavored with cardamom or rose essence, hence, I will avoid using any extract or essence for this recipe.

Now using a sifter, sieve flour, baking powder, and baking soda all together directly into the mixture. With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.

I am not using sugar and oil or butter for this recipe. Indian sweets are already rich with these two ingredients that is enough for me to bake my cake. Moreover my family like moderate sweetness. But if you like your cake to be sweeter, you may add 2tbs of sugar in addition.

Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency. Make sure, there should be no lumps in the batter.

Meanwhile, keep the oven for preheating at 180 °C.

Take a baking pan and line it with parchment paper or grease it with butter. Pour the prepared batter into it and tap it on counter thrice. It will help to release the air bubbles.

This is a makeover of the leftover Indian sweets. Indian sweets are mostly garnished with dry fruits. So why not garnish our cake too with dry fruits. So sprinkle sliced Pistachio or your choice of nuts on top of the cake batter before baking. I like Pistachios for its taste and the bright green color.

Bake the prepared batter in preheated oven 180 °C for 30 minutes or until it passes the toothpick test.

After 30 minutes, when the cake is baked, take it out from the oven and let it rest for 5 minutes in the tin only. Immediately demolding can break the cake into pieces.

After 5 minutes of resting, demould the cake and remove the parchment paper.

Serve this new version of Indian dessert to your family and friends. But do not forget to share these among those who could not enjoy the sweetness as you did. The smile on their faces will multiply the joy in your life.

Did you like this makeover?

Did you like the idea of sharing joy with others?

Your comments are my energy boosters, do share your feedback.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Dessert

Cuisine: Indian

Servings: 8 Slices

Ingredients

• 100 gm Left over Sweets
• 125 gm All Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Green Cardamom Powder
• 200 ml Milk

Instructions

• In a bowl add broken pieces of leftover milk based sweet. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
• Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
• With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
• Meanwhile keep your oven for preheating at 180 C.
• Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
• Make sure, there should be no lumps in the batter.
• Take a baking tin and line it with parchment paper.
• Pour the prepared batter into the tin and tap it on counter.
• Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
• Once baked, take the tin out from oven and let the cake rest for 10 min.
• After 10 min demould the cake and slice to serve.

Notes

1. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
4. All the ingredients should be at room temperature.
5. To bake this cake on the stove, please refer to the steps in “Pineapple Upside Down Cake”.
6. To switch between grams and cups, use this “Conversion Chart”.
7. To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
8. I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.

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