After preparing sweets for festivals or celebrations, you’re often left with a bowl of sugary chashni (syrup) that seems too good to waste. But don’t pour it down the drain! There are plenty of creative and delicious ways to repurpose this syrup, transforming it into new, mouth-watering treats. Whether you have a sweet tooth or just hate waste, here are five clever ways to use leftover chashni and add a little extra sweetness to your day.

1. Malpua Dip
If you love malpuas—those fluffy, sweet Indian pancakes—then using leftover chashni as a dip or soaking syrup for them is a no-brainer. After frying your malpuas, simply dip them into the chashni to let them soak up all that sugary goodness. The syrup gives an extra burst of sweetness, making the dish even more indulgent. Serve warm with a drizzle of chashni for the perfect dessert.

2. Quick Shahi Tukda
Shahi Tukda is a royal Mughlai dessert that’s easy to make and even easier with leftover syrup. Fry some slices of bread until they’re crispy, then dip them into the chashni. Top with condensed milk or rabri and a sprinkle of nuts for a quick and delicious take on this rich dessert. The syrup gives the bread a caramelized, melt-in-your-mouth sweetness, transforming an ordinary ingredient into something special.

3. Sweeten Your Suji Halwa
Suji Halwa (semolina pudding) is a popular Indian dessert, and adding chashni to it gives an extra level of flavour without the need for additional sugar. To prepare, roast semolina in ghee, add milk, and then stir in the leftover chashni. The syrup provides just the right amount of sweetness and richness to the halwa. Garnish with almonds, pistachios, or raisins for a delightful, fuss-free dessert that makes great use of the syrup.

4. Sweet Pulao (Zarda)
If you love sweet rice dishes, leftover chashni can be turned into a delicious zarda or sweet pulao. Simply soak your rice and cook it with the syrup, along with whole spices like cinnamon, cardamom, and cloves. Add nuts such as almonds and cashews to enhance the flavour and texture. The chashni seeps into the rice grains, infusing them with sweetness and a hint of spice, resulting in a fragrant, colourful dish that’s perfect for special occasions or a satisfying treat.

5. Amla Murabba (Sweetened Gooseberry Preserve)
Amla (Indian gooseberry) is known for its health benefits, and soaking it in leftover chashni creates a quick and easy amla murabba. Boil the amla until soft, then soak them in the syrup for a few hours or overnight. The tanginess of the amla combined with the sweetness of the chashni makes for a perfect balance of flavours. Amla murabba can be enjoyed as a snack or served as a side with your meals, offering both taste and nutrition in one bite.