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In India, festivals are incomplete without traditional sweets, and one essential ingredient used in making many of these sweets is chashni. This sweet syrup, made from sugar and water, is often infused with flavours like cardamom, saffron, or rose water to add depth to desserts. From gulab jamuns to jalebis, chashni brings a special richness to Indian sweets.
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However, once the festivals are over, it’s common to find leftover chashni sitting in your kitchen or refrigerator. Many people discard it without realising how versatile and useful it can be. Throwing it away is not only wasteful but also a missed opportunity to add sweetness to other dishes. Instead of throwing that extra syrup, there are plenty of ways to repurpose it to create delicious treats.
Five Ways To Use Leftover Chashni At Home
Shahi Tukda
One of the easiest and tastiest ways to use leftover chashni is by making shahi tukda. You can quickly prepare this by frying bread pieces until golden brown, dipping them in the leftover syrup, and letting them soak up the sweetness. Once the bread has absorbed enough syrup, garnish with chopped nuts and a drizzle of cream for an indulgent treat. This method not only uses up the syrup but also makes for a quick and satisfying treat.
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Suji Halwa
Another excellent way to use leftover chashni is by adding it to suji halwa. This classic Indian dessert is made from roasted semolina (suji), which is cooked with milk and sugar. To repurpose your leftover chashni, simply roast the semolina as usual, but instead of adding plain sugar or water, pour the syrup into the mixture. This enhances the sweetness and adds a depth of flavour. Continue cooking until the halwa thickens, and then garnish it with dry fruits like almonds or cashews. The syrup adds a rich taste that makes the suji halwa even more delicious and flavourful.
Sweet Pulao
For a more unique use of leftover chashni, try making a sweet pulao, also known as zarda. This traditional sweet rice dish is flavoured with whole spices like cardamom and cloves. To make it, soak your rice before cooking, and then replace some of the cooking water with the leftover syrup. This allows the rice to absorb the sweetness from the syrup, resulting in a fragrant and flavourful dish. Add some nuts like almonds, pistachios, or raisins for added texture. Sweet pulao makes a delightful and aromatic dish that pairs well with a festive meal.
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Amla Murabba
Chashni can also be used to make a quick and easy amla murabba. Amla, or Indian gooseberry, is known for its tangy taste and health benefits. To make amla murabba, simply cook the amla, then soak the cooked fruit in the leftover syrup. The sweetness of the syrup balances the tartness of the amla, creating a delicious preserve. This method not only utilises the leftover syrup but also allows you to create a nutritious treat that can be enjoyed over time. Amla murabba is great for digestion and immunity, making it a healthy addition to your diet.
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Malpua Dip
Malpua, a sweet Indian pancake, becomes even more decadent when soaked in chashni. To use your leftover syrup, simply fry your malpuas and then dip them in the syrup while they’re still warm. Let the pancakes soak in the syrup until they absorb its sweet flavour. The result is a richer, sweeter version of malpua that will leave your taste buds satisfied. This is a perfect use of leftover chashni that adds an extra layer of indulgence to a popular festive dish.
