A modern take on two Diwali classics!

Diwali holds special memories for Dr Saijal Hariparsad Tularam, who recalls watching her mother baking sweet meats for the celebration.

“The delectable aromas wafted through the kitchen for days before Diwali itself, it was exciting and interactive for me growing up,” said the Hilltop Estate resident.

The tradition is something that Dr Tularam continues every year to ensure her son grows up with similar memories.

Aside from the food, Diwali is also a time to decorate the house in honour of the Hindu goddess Lakshmi.

“Come evening we adorn our houses with diyas that beautifully light up each room, preventing any darkness from entering.”

As with any religious festival, it is customary to offer gratitude and seek blessing from a deity, she said.

For Dr Tularam and her family, the offering is a modern take on two traditional sweetmeats, the burfee and gulab jamun.

“I fill a gulab jamun with burfee, its a perfect combination that is a must during Diwali.”

For the gulab jamun:

1/2 cup plain flour, 1. 5 cups klim, 235ml fresh cream, 

For the syrup:

3.5 cups sugar, 2 cups water, 1/4 tsp saffron, 1/4 tsp elaichi

For the burfee:

500g klim, 1/2 cup cream, 2 cups sugar, 1/2 cup water, 1/2 tsp elaichi, 150g Stork Bake/ghee, Coloured bobbed almonds

For the syrup:

Mix sugar and water with saffron and Elaichi in a pot on the stove.

Let it boil for some time stirring occasionally until the syrup gets slightly thick, do not let it burn.

Set aside when done.

For the gulab jamuns:

Mix flour, klim and cream together to form balls. 

Fry the balls to a golden brown colour in oil.

Add the fried gulab jamuns to the syrup.

Let it soak for about 5 minutes and remove.

For the burfee:

Place klim in mixing bowl and rub in the cream.

Combine sugar and water in a saucepan, stir and bring to a boil.

Turn down heat, add cardamom and Stork Bake/ghee. Cook until the mixture appears frothy. This should be about 5 minutes.

Stir in milk powder mixture and mix well until it leaves the sides of the saucepan.

Let it cool.

To assemble:

Make a cut through the middle of the gulab jamin and fill or pipe burfee into the slit. Garnish with some nibbled coloured almonds and serve. 

“This Diwali, may your hearts and homes be illuminated with love and light.”