Diwali is only one day away! Luckily, you don’t need to be a food expert to create a homemade spread that draws everyone in for this celebration. Kershnee Kallee, Parmalat’s Marketing Manager, recommends custard for its versatility and creamy texture.
To inspire bakers and sweet enthusiasts, four South African influencers have shared custard-based dessert ideas for Diwali.
ALSO SEE: Tee Pillay’s custard ice-cream with caramel-burfee syrup
To inspire bakers and sweet enthusiasts, four South African influencers have shared custard-based dessert ideas for Diwali.
Also known as basbousa or hareesa in the Middle East, shamali in Armenia and gabelouze in France, soji cake is a crowd-favourite among lovers of Indian cuisine the world over. In this easy-to-follow recipe, Tamara Reddy gives us her take on a traditional treat.
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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
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.
ALSO SEE: Diwali Custard Gulab Split
