AS Diwali, the ‘Festival of Lights’, draws closer, families will be looking for sweet meat recipes with a twist to place alongside the traditional fare that features each year.
The Hindu celebration brings together thousands of South Africans in celebration of the triumph of light over darkness.
Also read: Say ‘I do’ to iconic Durban bridal fair
Three social media influencers share how they incorporate custard into their treats.
Kershnee Kallee, marketing manager of Parmalat, recommends using custard, which, as she explains, is the one ingredient that every pantry needs.
“Its versatility is what South Africans enjoy most about custard. Whether you’re having it hot or cold, as a treat on its own or as a dessert topping, it’s got the smooth, creamy texture that we’ve come to associate with the ‘taste of home.’ So, whether you’re going big or keeping it intimate this Diwali, custard will serve up the perfect finish,” she said.
Diwali Custard Gulab Split
For content creator Prev Reddy, nothing embodies the spirit of Diwali better than Gulab Jamuns.
Ingredients:
Store-bought Gulab Jamuns
For the icing mixture:
125g Parmalat Salted Butter (1/2 cup)
1 and ½ cups icing sugar
½ tsp ground elaichi
1 tbsp Klim (milk powder)
2 drops rose essence
1 tbsp fresh cream or milk
To dress:
Parmalat’s Vanilla-Flavoured Custard
Method:
1. Beat butter until light in colour.
2. Add sugar and mix until creamy and combined and then add the rest of the ingredients.
Custard Ice Cream with Caramel-Burfee Syrup
Tee Pillay won’t enjoy her ice cream any other way than with custard.
Ingredients:
For the custard ice cream:
500ml Parmalat Fresh Cream
½ can sweetened condensed milk
1 cup Parmalat Vanilla-Flavoured Custard
For the caramel-burfee syrup:
1 cup sugar
1/6 brick Parmalat Salted Butter
½ cup whipping cream
½ tsp elachi powder
1 drop rose essence
Method:
- Whip fresh cream until thick and can hold shape.
- Mix in condensed milk.
- Mix in 1 cup Parmalat Vanilla-Flavoured Custard.
- Pour mixture into a freezer-safe dish and freeze for 5–6 hours or overnight.
- Melt sugar over medium-high heat. Stir constantly – lumps will form, turn brown and eventually melt.
- Add in butter once sugar has become a brown syrup. Butter will bubble and require constant stirring to combine with the sugar syrup.
- Remove mixture from heat.
- Add in whipping cream once butter and sugar resemble caramel. Stir until combined.
Dainty Saffron Burfee Bites
Kajal Maharaj is no stranger to serving up wholesome meals and delicious desserts.
Ingredients:
1 tbsp Parmalat Salted Butter
1 pinch of saffron
1 cup icing sugar
2 cups milk powder
1 cup condensed milk
½ cup Parmalat VanillaFlavoured Custard
Method:
1. To a pot, add a tablespoon of rich and creamy Parmalat Salted Butter.
2. Bloom a pinch of saffron in a teaspoon of water.
3. Add saffron water, icing sugar, milk powder, condensed milk and Parmalat Vanilla-Flavoured Custard to the mixture.
4. Cook the ingredients until thick and sticky, and allow to set in a tray or silicone mould.
5. Cut into squares or remove from moulds.
6. Decorate with white chocolate and rose petals.
For more from the Highway Mail, follow us on Facebook , X and Instagram. You can also check out our videos on our YouTube channel or follow us on TikTok.
Click to subscribe to our newsletter here
