Recipe of the day: 4 Diwali recipes to try out
Diwali, the festival of lights, illuminates homes and is a time for family, festivities, and the delicious aroma of festive treats.
4 recipes to try out for the celebration of Diwali. Pictures: Supplied
Celebrate Diwali with these specially curated recipes, blending traditional flavours with a modern twist. From sweets to savoury delights, elevate your festivities with a dash of food magic.
How to make a Diwali custard gulab split
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
- Beat butter until light in colour.
- Add sugar and mix until creamy and combined and then add the rest of the ingredients.
*This recipe was created by Preven Reddy.
How to make a Custard ice-cream with a caramel-burfree syrup
Ingredients
For the custard ice cream:
- 500ml Parmalat Fresh Cream
- ½ can sweetened condensed milk
- 1 cup Parmalat Vanilla Favoured Custard
For the caramel-burfee syrup:
- 1 cup sugar
- 1/6 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.
*This recipe was created by Tee Pillay
How to make a Custard soji cake
Ingredients
- 1 cup semolina
- 1 cup cake flour
- ½ cup desiccated coconut
- 1 cup castor sugar
- ½ tsp elachi/cardamom powder
- 2 tsp baking powder
- 1 tsp vanilla essence
- 250g Parmalat Salted Butter
- 1 cup milk
- 1 cup Parmalat Vanilla Flavoured Custard
For the sweetened whipped cream:
- 250ml cream
- 3 tbsp icing sugar
To dress:
- Coloured almonds
- Edible rose petals
Method
- To a large mixing bowl, add semolina, cake flour, desiccated coconut, castor sugar, cardamom powder, and baking powder. Mix well and set aside.
- In a separate bowl, add 250g Parmalat Salted Butter and melt in the microwave. Add in milk, vanilla essence, and Parmalat Vanilla Flavoured Custard and mix until combined.
- Add your wet mixture to your dry ingredients and mix well.
- Grease a baking tin and pour in the mixture.
- Bake at 180 degrees for 33-35 minutes.
- Decorate with sweetened whipped cream, coloured almonds and edible rose petals.
*This recipe was created by Tamara Reddy
How to make Dainty saffron burfree bites
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 Vanilla Flavoured Custard
Method
- To a pot, add a tablespoon of rich and creamy Parmalat Salted Butter.
- Bloom a pinch of saffron in a teaspoon of water.
- Add saffron water, icing sugar, milk powder, condensed milk and Parmalat Vanilla Flavoured Custard to the mixture.
- Cook the ingredients until thick and sticky and allow to set in a tray or silicone mould.
- Cut into squares or remove from moulds.
- Decorate with white chocolate and rose petals.
Diwali custard gulab split
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: cook
- Cuisine: South African
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
Instructions
- Beat butter until light in colour.
- Add sugar and mix until creamy and combined and then add the rest of the ingredients.
Custard ice-cream with a caramel-burfree syrup
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Category: Dessert
- Method: cook
- Cuisine: South African
Ingredients
For the custard ice cream:
- 500ml Parmalat Fresh Cream
- ½ can sweetened condensed milk
- 1 cup Parmalat Vanilla Favoured Custard
For the caramel-burfee syrup:
- 1 cup sugar
- 1/6 Parmalat Salted Butter
- ½ cup whipping cream
- ½ tsp elachi powder
- 1 drop rose essence
Instructions
- 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.
*This recipe was created by Kajal Maharaj
PrintCustard soji cake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Indian
Ingredients
- 1 cup semolina
- 1 cup cake flour
- ½ cup desiccated coconut
- 1 cup castor sugar
- ½ tsp elachi/cardamom powder
- 2 tsp baking powder
- 1 tsp vanilla essence
- 250g Parmalat Salted Butter
- 1 cup milk
- 1 cup Parmalat Vanilla Flavoured Custard
For the sweetened whipped cream:
- 250ml cream
- 3 tbsp icing sugar
To dress:
- Coloured almonds
- Edible rose petals
Instructions
- To a large mixing bowl, add semolina, cake flour, desiccated coconut, castor sugar, cardamom powder, and baking powder. Mix well and set aside.
- In a separate bowl, add 250g Parmalat Salted Butter and melt in the microwave. Add in milk, vanilla essence, and Parmalat Vanilla Flavoured Custard and mix until combined.
- Add your wet mixture to your dry ingredients and mix well.
- Grease a baking tin and pour in the mixture.
- Bake at 180 degrees for 33-35 minutes.
- Decorate with sweetened whipped cream, coloured almonds and edible rose petals.
Dainty saffron burfree bites
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Indian
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 Vanilla Flavoured Custard
Instructions
- To a pot, add a tablespoon of rich and creamy Parmalat Salted Butter.
- Bloom a pinch of saffron in a teaspoon of water.
- Add saffron water, icing sugar, milk powder, condensed milk and Parmalat Vanilla Flavoured Custard to the mixture.
- Cook the ingredients until thick and sticky and allow to set in a tray or silicone mould.
- Cut into squares or remove from moulds.
- Decorate with white chocolate and rose petals.
NOW READ: Recipe of the day: Roast venison with bread dumplings
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