Recipe of the day: 4 Diwali recipes to try out

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

1. Beat butter until light in colour.
2. 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

1. Whip fresh cream until thick and can hold shape.
2. Mix in condensed milk.
3. Mix in 1 cup Parmalat Vanilla Flavoured Custard.
4. Pour mixture into a freezer-safe dish and freeze for 5-6 hours or overnight.
5. Melt sugar over medium-high heat. Stir constantly – lumps will form, turn brown, and eventually melt.
6. Add in butter once sugar has become a brown syrup. Butter will bubble and require constant stirring to combine with the sugar syrup.
7. Remove mixture from heat.
8. 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

1. To a large mixing bowl, add semolina, cake flour, desiccated coconut, castor sugar, cardamom powder, and baking powder. Mix well and set aside.
2. 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.
3. Add your wet mixture to your dry ingredients and mix well.
4. Grease a baking tin and pour in the mixture.
5. Bake at 180 degrees for 33-35 minutes.
6. 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

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.

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*This recipe was created by Kajal Maharaj

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