Diwali, also known as the ‘Festival of Lights’, is celebrated every year and brings together thousands of South Africans to commemorate the victory of light over darkness. In addition to lighting lamps and setting off fireworks, people also indulge in delicious food, including custard-flavoured Diwali treats.
Traditional Indian cuisine will feature prominently on tabletops across the country as followers of the Hindu faith prepare to gather with family and friends and share a meal to mark the special occasion. For four of South Africa’s foodie influencers, dessert is a firm favourite. You don’t have to be a culinary genius to serve up a homemade spread that will have everyone coming around for a taste-tester. And on Diwali, the recipe for success is, in fact, very simple – keep it sweet with a dash of spice.
Because of its versatility, Kershnee Kallee, the Marketing Manager of Parmalat, recommends that every household should keep custard as a pantry staple. According to her, custard’s versatility is what makes it so popular among South Africans.
Whether you prefer it hot or cold, as a stand-alone indulgence or as a delicious topping for desserts, custard has a smooth, creamy texture that reminds us of the “taste of home.” With Diwali just around the corner, custard can be used to make various custard-flavored Diwali treats that are sure to please everyone. So, whether you’re celebrating Diwali on a grand scale or in a more intimate setting, custard is the perfect finishing touch for your custard-flavored Diwali treats.
Unique Custard-Flavoured Diwali Delights
If you’re seeking a truly unique Diwali experience, Kallee recommends trying out some custard-flavored Diwali treats. Not only will it be a delicious addition to your festivities, but it will also add a touch of novelty to the celebrations. So why not indulge in some sweet, creamy goodness this Diwali?
These will surely be a hit with your guests and will add a special touch to your festive spread. Whether you choose to make custard-based fudge, ice cream, or even pancakes, there are endless possibilities when it comes to incorporating custard into your Diwali treats. So, whether you’re hosting a large celebration or a small gathering, custard-flavoured Diwali treats are the perfect way to end your Diwali feast. Trust us; your guests will be impressed with your creativity and the unique flavour that custard can add to your festive treats.
Diwali Custard Gulab Split
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
Parmalat’s Vanilla Flavoured Custard
- Beat the butter until light in colour.
- Then add sugar and mix until creamy and combined, and then add the rest of the ingredients.
Custard Ice-Cream With Caramel-Burfee Syrup
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
- 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. The Butter will bubble and will require constant stirring to combine with the sugar syrup.
- Remove the mixture from heat.
- Add in whipping cream once the butter and sugar resemble caramel. Then stir until combined.
Custard Soji Cake
Also referred to as basbousa or hareesa in the Middle East, shamali in Armenia, and gabelouze in France, soji cake has been a beloved delicacy among fans of Indian cuisine all over the world. To make this traditional dessert, Tamara Reddy shares an easy-to-follow recipe. Notably, this recipe is perfect for those who are new to baking.
- 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
- 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.
- Bake at 180 degrees for 33-35 minutes.
- Decorate with sweetened whipped cream, coloured almonds and edible rose petals.
Dainty Saffron Burfee Bites
Kajal Maharaj is well-versed in crafting nourishing dishes and mouth-watering desserts. Moreover, this recipe ingeniously blends a few Indian staple ingredients with a hint of saffron, which is also known as the ‘sunshine spice.’
- 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
- To a pot, add a tablespoon of rich and creamy Parmalat Salted Butter. 1. 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. 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.
- Decorate with white chocolate and rose petals.