How To Make Milk Cake Barfis From Leftover Rotis | Viral Video

Turning leftover rotis into mithai (sweets) is an inventive way to avoid food waste. A viral video by @taste.thee.best on Instagram shows how to make ‘roti milk cakes’ by frying leftover rotis until golden and crispy, then grinding them into crumbs and mixing with caramelized sugar and milk. This creative approach, however, has not convinced everyone.

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How Social Media Users Reacted?

The video has sparked a lively debate among netizens. Some commenters expressed their disapproval, with one saying, “Can someone give it another name, you’re looting the respect of milk cake.”

Another user humorously suggested, “Attey ka halwa bna le sidha (Make an atte (flour) halwa instead).”

Some offered alternative ideas, such as adding ghee and a light salt to warmed leftover bread for a healthier option.

Unique Texture Of Roti Milk Cake Barfi

Aradhana S, Chief Culinary and Nutrition Officer at DIGA Organics in Dwarka, New Delhi, explains that the texture and taste of this roti-based barfi differ from traditional milk barfi. Traditional barfi is known for its smooth and dense consistency, often made with condensed milk or khoya. In contrast, roti-based barfi has a slightly grainy texture due to the fibrous nature of roti. The texture is influenced by how finely the roti is crumbled and how well it blends with milk and ghee.

Factors Influencing Texture and Taste

Aradhana notes that the use of leftover roti introduces a subtle, wheaty flavor absent in traditional milk barfi. This can provide a rustic and hearty dimension to the dessert. Key factors for achieving a smooth texture in the barfi include:

• Finely Crumble the Roti: Use a food processor to break the roti into fine, even pieces. A finer crumble results in a smoother barfi texture.
• Slow Cooking in Milk: Cook the crumbled roti slowly in milk over low heat to allow it to soften and blend completely. Frequent stirring helps avoid lumps and ensures thorough mixing.
• Adequate Ghee: Use sufficient ghee to bind the ingredients and add richness. It helps the roti integrate smoothly with the milk and sugar, creating a cohesive mixture.
• Continuous Stirring: Stir the mixture continuously while cooking to prevent clumping and achieve a uniform consistency that will set well once cooled.