[Lifestyle] Viral video shows how to make milk cake barfis from leftover rotis; netizens are not convinced

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Creating inventive and tasty dishes from leftovers is not only an art, but also necessary to avoid wastage of food. A unique example of this culinary ingenuity is turning leftover rotis into mithai (sweets). It sounds far-fetched, doesn’t it? But it’s happening. A viral video shared by @taste.thee.best on Instagram showcases a person frying leftover rotis until they’re golden and crispy, grinding them into crumbs, and then mixing them with caramelised sugar and milk to create ‘roti milk cakes’. While the concept is certainly innovative, not everyone was convinced. A user commented, “Can someone give it another name, you’re looting the respect of milk cake.”Another made a humorous comparison, “Attey ka halwa bna le sidha (Make an atte (flour) halwa instead).” “The way to insult milk cake is a bit casual,” a user joked.Despite the mixed reactions, this viral recipe has sparked a lively debate about how far we can stretch the limits of traditional Indian sweets. Key factors that influence the texture and taste of this milk cake barfi Aradhana S, chief culinary and nutrition officer at DIGA Organics, Dwarka, New Delhi, tells indianexpress.com, “The viral milk cake barfi made with roti, ghee, milk, and sugar has a unique texture and taste that sets it apart from traditional barfi. The key factors that influence its texture and taste include the use of leftover roti, the consistency of theTraditional barfi is typically smooth and dense, she says, often made from ingredients like condensed milk or khoya that create a melt-in-the-mouth consistency. In contrast, the roti-based barfi has a slightly grainy texture due to the fibrous nature of the roti. The texture of the barfi largely depends on how finely the roti is broken down and how well it is mixed with the milk and ghee. If the roti is too coarse, the barfi may have a more crumbly texture. Aradhana adds, “The use of roti introduces a subtle, wheaty flavour that is absent in traditional milk barfi. This can add a rustic and wholesome dimension to the taste, which may appeal to those who enjoy heartier desserts. The ghee and sugar work to balance this by adding richness and sweetness, while the milk helps to soften the roti and bind the flavours together.” milk, and the amount of ghee and sugar added.”

https://indianexpress.com/article/lifestyle/food-wine/milk-cake-barfi-roti-ghee-sugar-viral-recipe-video-9535873/