EVERY year between October and November, millions of people across the world come together for a spiritual celebration of the victory of light over darkness, good over evil, and knowledge over ignorance. This year, some of South Africa’s most loved culinary solutions, Nestlé Full Cream Sweetened Condensed Milk, Nestlé Cocoa and Nestlé Klim join in the five-day
celebrations to commemorate the festival of lights, which takes place on November 14. Through the #DelightfullyMzansi campaign, the three iconic brands have come together to link food and culture in celebrating this year’s Diwali festivities. The Diwali Festival is not just about lights but a period where families and friends exchange gifts, sweets and celebrate the occasion through food, music
and embracing cultural diversity. “The Diwali Festival is one of our passion points and we look forward to celebrating this year’s occasion with our Diwali consumers across the country,” says Yovini Moodley, business executive officer, Dairy, Nestlé South Africa. Recipes by Nestlé influencer RIVANA KOOBLAL
Simply Wonderfuls Makes 12 INGREDIENTS ¼ cup chopped Cranberries ¼ cup chopped Pistachios ¼ cup chopped Pecan Nuts 1 tbs Orange Zest 1 tsp Vanilla essence 1 cup icing sugar 1 cup NESTLÈ Klim Milk Powder ½ cup melted butter
Pinch of cardamom powder METHOD Add all ingredients to a bowl. Mix well to combine (5 minutes). Add in the melted butter. Mix well. If the mixture is too dry, add in a little more butter (5 minutes). Shape into balls and decorate as desired (15 minutes).
Gulab Jamuns Chocolate Ladoo Makes 12 INGREDIENTS 3 tbs Clover Butter Ghee ¾ can NESTLÈ Sweetened Condensed ilk 1½ cups Almond Flour 4 tbs NESTLÉ Klim Milk Powder 6 tbs NESTLÈ Cocoa Powder 2 tbs finely chopped Hazelnuts METHOD Bring ghee and NESTLÉ Sweetened Condensed Milk to simmer in a thick-based pot (5 minutes). Increase heat slightly after 10 minutes to bring to a boil, while stirring continuously (5 minutes). Add in the NESTLÉ Klim Milk Powder, hazelnuts, NESTLÉ Cocoa Powder, and almond flour to the mixture. Keep stirring, smashing any lumps, to create a smooth batter. Allow the batter to thicken (10 minutes). Line a glass casserole with Spray & Cook, pour the mixture in and allow to cool (15 minutes). You can place in the refrigerator to cool but remember – we don’t want it to set fully, as we still need to mould them into shape (15 minutes). Once mixture is cooled and manageable, roll into small ball like shapes (20 minutes). Garnish to your desire and store in an air-tight container (15 minutes).
Makes 24 INGREDIENTS ¼ can NESTLÉ Sweetened Condensed milk 2 tbs NESTLÉ Klim Milk Powder 2 tbs melted ghee 3 tbs milk 1 tsp cardamom powder 1 tsp ground nutmeg 1 cup self-raising flour Oil/ ghee for frying FOR SYRUP 2 cups sugar 1 drop lemon juice 1.5 cups water Pinch of cardamom powder 1 teaspoon rose essence METHOD Being syrup to boil on medium heat. I keep my syrup slightly more runny after it’s reduced. You can switch off and leave on the warm plate until you’re ready to use (15-20 minutes). In a bowl, mix the ghee, milk, cardamom powder, nutmeg, and NESTLÉ Sweetened Condensed Milk. Sift in the NESTLÉ Klim and self- raising flour. Mix well to form a soft dough (10 minutes). Divide the dough into 24 pieces and shape either in ball or finger-like form. I try not to make my ones too thick (10 minutes). Fry in either ghee or oil on medium heat until golden brown and cooked through. You may have to adjust heat during the frying process (15 minutes). I use a slotted spoon to remove from oil and place into syrup immediately to coat (10 minutes). Garnish to your desire (10 minutes).
