Got a few leftover chapatis lying around? Don’t bin them — transform them into a luscious, syrup-soaked dessert with this clever zero-waste recipe. In just a few steps, you can turn kitchen scraps into golden, gulab jamun-style sweets that are sure to impress. Perfect for festive occasions or a quick treat, this recipe gives your leftovers a second, delicious life.
Start by taking 3 to 4 stale chapatis and tearing them into small pieces. Place these pieces in around half a cup of warm milk and let them soak for about 10 minutes. Once the chapatis have softened fully, mash and knead them into a smooth dough using your hands. To give the dessert a rich and creamy texture, add 1 to 2 teaspoons of milk powder or khoya to the mixture. (Local18)
For added aroma and depth of flavour, a pinch of cardamom powder works wonderfully. Mix it in, then roll the dough into small, round balls. As with traditional gulab jamuns, heat ghee or oil in a pan and gently fry the balls over a low flame until they turn golden brown. Be sure not to overcook them but they should be evenly cooked through, without burning on the outside. Once all the balls are golden and crisp, remove them from the oil and let them cool slightly. Now it’s time to prepare the sugar syrup. (Local18)
This recipe is a brilliant zero-waste idea, a creative and budget-friendly way to turn leftover food into something new and delicious. To make the syrup, combine half a cup of sugar with one cup of water and bring it to a gentle boil. Once it starts to thicken slightly, add a few drops of rose water for fragrance. (Local18)
Soak the fried roti balls in the warm syrup for at least 30 minutes. They’ll gradually soak up the sweetness and become soft, syrupy gulab jamuns. (Local18)
Serve warm or chilled — either way, they’re a delightful twist on a classic dessert made from simple kitchen leftovers. (Local18)
