The result of a week-long shopping, cooking and gifting spree is likely to be a refrigerator full of towering Diwali leftovers. Besan ladoos, gulab jamuns, kaju katlis, chivda, gaathiya, chaklis and cakes — there might not be enough space to store the lot, and some might have a low shelf life. While you nurse your post-Diwali blues, F&B consultant and co-founder of The Blue Tiffin, chef Amit Puri, and blogger and recipe expert Neha Mathur from Whisk Affair share handy tips on how to make the most of Diwali leftovers:

. Puri and Mathur suggest that the easiest way to use up leftover mithai is to make parathas out of them. “Any kind of sweets will suffice — be it motichoor laddoos, besan ladoos, or barfis. Crush the mithai, and stuff it into the paratha. This will ideally resemble a chini ka paratha. Toast it with ghee instead of oil,” advises Puri.