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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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.
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.
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:
