AS THE lights of Diwali illuminate our lives, let us remember the timeless message of this festival: the triumph of light over darkness.
Today, the world faces a multitude of challenges, and South Africa is not immune.
We grapple with the legacy
Never forget the power of unity
of apartheid and the burdens we have placed upon ourselves since the dawn of democracy.
Yet, we must never forget the power of unity and the enduring strength of the human spirit.
Diwali reminds us that we are all sparks of the Divine, interconnected despite differences in race, class, gender, or religion.
This festival is a call to action, urging us to shed the darkness
of inequality, poverty, and unemployment that plagues our nation.
We must actively work towards building a cohesive, non-racial, and non-sexist society where respect for the rule of law is paramount.
The SA Hindu Maha Sabha has consistently advocated for unity and action.
We believe that through collaborative efforts, we can create
a brighter future for all South Africans.
Remember, we are one people from many cultures, and our diversity is our greatest strength.
Let us embrace the spirit of Diwali, not only by illuminating our homes but by illuminating our hearts and actions.
Let us dispel the darkness that permeates our beautiful country and create a space where all can thrive.
May we reach our full potential as a nation, achieving a state of peace, security, and prosperity for all.
Let the illuminated lights of this Diwali, be a symbol of hope, a source of love, and a force for positive change.
May you love all and serve all. With love and light,
Trikamjee is the president of the SA Hindu Maha Sabha.
RESH Naidoo, left, her daughter Miashca Naidoo, and Resh’s twin sister, Losh Naidoo, celebrate Diwali/Deepavali by lighting diyas to symbolise the triumph of good over evil. The editor and staff of the POST wish our Hindu readers and advertisers a blessed and safe Diwali, which will be celebrated on October 31. |
THE Bhagavad Gita wonderfully reminds us that the performance of yajna has the potential to bestow upon human beings all desirable things. The Creator, having in the beginning created humanity together with sacrifice (yagya)), said: "By this shall you propagate, let this be the milchcow (source of profit) of your desired objects.”
Human beings are, therefore, bound forever to show appreciation to God by offering thanksgiving prayer daily. While Hindus have several reasons for celebrating Diwali or Deepavali, the most prominent activity on Deepavali is the worship of God in the form of Mother Luxmi.
Luxmi Pooja forms the most important part of the Deepavali festival.
The remote antiquity of Deepavali
Ancient Sanathan literature references Deepavali's remote antiquity, which has evolved into various popular events, such as Lord Rama's return and Krishna's defeat of Narakasura. Deepavali is deeply spiritual, associated with God and light, characterised by great pomp and entertainment.
Deepavali celebrations have a long history, dating back thousands of years as a harvest festival in India. During this time, the festival was a thanksgiving, with elaborate offerings and rituals. The harvest was considered Prasad, the grace, compassion, and favour of the Divine Mother, who is praised in the Durga of Saptasati for her light, auspiciousness, and contentment.
The followers of Sanathan
Spiritual significance of Deepavali
Dharma (Hindu Dharma or Hinduism) always celebrated Deepavali in prosperity and adversity, in peace and war, and in whatever circumstances the land called Bharatha Varsha was placed in.
Over the hundreds of millennia, Hindus have experienced many changes and crises, attacks from outside terrorists and foreign cultures, but the light symbolising the hope and aspirations of the followers of Sanathan Dharma, kept on burning.
Five principle items of Deepavali
Deepavali, a festival lasting four to five days, emphasises the spiritual aspect of the festival, including deity worship, Sathsangh, Darshana, scripture reading, singing, and feeding. It includes five principal items: wealth worship, Vishnu's victory over Narakasura, Luxmi worship, Bali's victory, and dice-play.
Dhan Teras
Two days before Diwali, on Dhan Teras, Hindus awake prior to sunset and prepare a thaari, scattered with grain, and a ghee/ oil lamp with a wick. The lamp is lit at the front (main) door of the house, with the flame facing south. An appeal is made to Yamaraj (God of death) to be spared from untimely death. One may also offer perfume, flowers, agarbati, aarti and sweetmeat on this thaari. As far as possible, one
The India South Africa Chamber of Commerce (ISACC) a private sector Initiative was recently launched by the Minister of Trade, Industry and Competition, Hon. Parks Tau to grow our economy and create jobs. ISACC aims to enhance trade and investment opportunities between India and South Africa to create jobs at a time when our country is experiencing the highest rate of unemployment.
The recent appointment of Prof Anil Sooklal as the High Commissioner to India, New Delhi coincides with the 30 years year of diplomatic relations between our respective countries. As one of the most seasoned diplomats with vast experience in BRICS and G20, he will be pivotal in steering the Mission in Delhi in enhancing trade and investment between the countries. Its no coincidence that his tenureship begins during this auspicious time of Diwali which heralds a New Year that brings light and happiness to millions.
“India is one of the world’s fastest-growing economies, driven by technological and infrastructural advancements. At the same time, South Africa, with its wealth of natural resources, is often seen as the gateway to the African continent due to its strong infrastructure. There is immense potential for Indian businesses to invest in South Africa, be it in sectors such as tourism, mining, industry, infrastructure, or energy. Further, exchange programs will be organized between the two nations will foster closer cooperation. The SA Mission in Delhi has planned several events this year in Delhi and Mumbai to mark the special relationship. On the 2nd and 3rd of December a large business enclave will be held in Delhi with captains of Industry. A similar event will be
held in Mumbai on the 5th and 6th of December 2024. ISACC will be partnering with the event organisers and other Chambers of Commerce.
Minister Patricia de Lille will be the Guest of Honour. Her visit is to promote South Africa as a tourist destination as India has over 90 million tourists.
Minister of Home Affairs, Dr Leon Schreiber’s has met with ISACC and discussed various issues. The Minister announced that he will improve the issuing of Visa’s for tourists through the appointment of Trusted Tour Operators to process visas. As ISACC, our role will be to assist with the promotion of cultural and economic ties. ISACC will be accredited in this regard to assist Cultural organisation by inviting Monks, Priests, Skilled Artisans, Artists, Scholars and Students to travel to South Africa. It is envisaged that many tourism opportunities will lead to more jobs being created. ISACC together with the Industrial Development Cooperation (IDC) have engaged with Professor Neelam Rani (PhD and Full Bright Scholar) from the Indian Institute of Management Science, Shillong, will host a workshop for SMMES on the7th of November 2024 at the IDC Conference Centre in Sandton on “Cross-Border Business Alliances Between Indian and South-African Firms: Investment, Trade, Human Resource & Policy Implications
should fast (remain salt-less) on this day or at least maintain a strict vegetarian diet.
Narak Chaturdashi
The day before Diwali, which is known as Narak Chaturdashi, Hindus can save themselves from the terrible Yam Yaathna (as described in the Garuda Purana) simply by taking the morning bath before sunrise on this day. Especially on this day, Hindus bathe with oil in the water.
The Ayurveda (Hindu traditional medicine of Vedic tradition) declares people of all ages and genders should take regular oil baths.
It is believed that an oil bath during Deepavali invokes the blessings of Bali, Hanuman Vibhishana, Ahalya, Sita and Mandodari (all of whom are regarded as Chiranjeevi in the Ramayana).
After the oil bath, Hindus should perform the Shri Luxmi and Vishnu pooja (offering perfume/sandal paste dot, agarbati, aarti, sweet dish/fruit, and water).
This is followed by three offerings of water with thil to each of the 14 names of Yamaraj (yamaaya namah, dharmaraajaya namah, mrityave namah, antakaaya namah, vaivastaaya namah, kaalaaya namah, sarvabhutakshaaya namah, audumbaraya namah, dadhnaaya namah, neelaaya namah, paramesthine namah, vrikodaraaya namah, chitraaya namah and chitraguptaaya namah).
One diya (lamp) is lit in each of the rooms of the house, together with one lit diya under a tulsi tree.
Luxmi Pooja
Diwali day begins by offering Surya Jal (water to the sun, generally on a tulsi tree). Thereafter, prayer to Ganesh-Gauri (offer perfume/sandal paste dot, agarbati, aarti, sweet dish/fruit and water) and Shri Luxmi Narayan (offer perfume/sandal paste dot, agarbati, aarti, sweet dish/fruit and water) is conducted.
One may then perform Luxmi Pooja (offer perfume/sandal paste dot, agarbati, aarti, sweet dish/ fruit and water). In many homes, this Luxmi Pooja is done in the evening.
The prayer is followed by a hawan. In the evening, one may perform Luxmi Pooja (if not done in the morning) and a hawan. A diya (lamp) is lit in every room of the house. Diyas (lamps) are also lit outside the house.
Conclusion After the prayer in the morning, it has become a tradition to visit families and friends to share savouries, sweetmeats and Deepavali messages. Many will also share hampers and parcels with the less fortunate in our communities. The evening meal, made up of a variety of vegetarian dishes, is the highlight of the day. Culture and religion are closely linked, with cultural practices extending beyond the scriptures.
Hindus celebrate happy occasions like Diwali, Holi, and Ram Naumi with great pomp, adapting methods to changing times. Modern instruments like guitars and bongo drums are commonly used in Hindu celebrations, preserving the inner meaning.
The Bhagavad Gita emphasises the importance of dharma and non-injury, as taught by Shri Krishna.
Celebrations should avoid injury to living entities, including animals.
Controlling fireworks during Diwali is not against the Bhagavad Gita or Hindu scripture but requires the effective implementation of by-laws and regulations. Deepavali brings joy, happiness and prosperity to all communities.
It is a wonderful occasion to remove the darkness from our hearts and minds and to replace it with eternal light.
Maharajh is the head of the priests council at the South African Hindu Maha Sabha.
in Cross-Cultural Context”. On the issue of ICT and skills, the chamber said a team is currently engaging with the University of KwaZulu-Natal to explore bilateral cooperation between India and South Africa. This is in areas related to STEM (Science, Technology, Engineering and Mathematics) and exploring community development models. In the field of Agriculture and Agroprocessing, its working group will foster sustainable agricultural development and enhance food security by promoting collaboration, innovation, and trade between India and South Africa. ISACC aims to empower farmers, agribusinesses, and communities through technology transfer, capacity building, and investment and ensuring a resilient and prosperous agricultural sector that contributes to the well-being and economic growth of both nations. Similar initiatives and collaborations will be done in the medical and health sectors. The Energy, Infrastructure and Mining sectors offers many opportunities for Indian and South African Companies to take up. ISACC are supporting the North Coast Diwali Fun Run to promote social cohesion and healthy living on the 26th of October 2024 at the Sipho Sethu Sports Ground, Mount Edgecombe at 5:30 am Companies and individuals wishing to attend the ISACC – IDC Workshop on the 7th of November 2024 in Sandton and or the Business Delegation to India on the 2nd to the 6 December are required to register with ISACC and apply for Membership. Email isacc@isacoc.org Cell: 0834120735 Companies Membership and registration with ISACC for the IDC Workshop is compulsory. Email isacc@isacoc.org Cell: 0834120735
Join us at the Durban Diwali Festival from the 25th to 27th October 2024 for a vibrant Diwali experience, filled with lights, love,
Ambassador Anil Sooklal with Minister Parks Tau
Mr Rahul Kaushik (President of ISACC)
LOKESH MAHARAJH
Subedra Mohan celebrates a century of Diwali memories
CHARLENE SOMDUTH
charlene.somduth@inl.co.za
MAKING clay lamps by hand and traditional sweetmeats in her younger days, is 100-year-old Subedra Mohan’s fondest Diwali memories.
But it is also a sad time for her as her husband Sahadev Mohan passed away on Diwali day in 1997, at the age of 80.
Mohan, a great-great grandmother of 12, from KwaDukuza, celebrated her milestone birthday last Thursday.
She grew up in New Guelderland with her parents and eight siblings. Mohan only completed Grade 3, which was known as Standard 1, back then.
In 1939, at the age of 15, she had an arranged marriage to Sahadev. They had a night wedding in her hometown among family and friends.
After their wedding, they lived in Amatikulu where Sahadev worked in the boiler department at the local mill. Over the years they had 11 children.
When Sahadev turned 65 he retired from the mill.
Recalling her life, Mohan said
her cooking speciality included making rotis, dhalpuri and mango pickles.
“I loved tending to my home and I ensured that my large family never went to bed on an empty stomach. I toiled in the kitchen long before sunrise. I cooked in front of a fireplace with just a blow torch to assist me.
“One of my main dishes was sheep head and trotters curry. I used to clean it and burn the hair using a hot iron. When I was not cooking, I managed our large fowl run and vegetable garden.
“Back then we did not have fancy washing machines or floor cleaners. I carried baskets of clothes on my head to the Amatikulu River to wash. I kept the mud floors clean in the kitchen and verandah by smearing hot cow dung on it.”
Her favourite pastime, she said, was fishing trips with Sahadev to the river.
“I loved to go out with my husband to the Amatikulu River to net shrimps, fish and eel. It was fun and I made tasty meals out of what we caught.”
She said Sahadev had died on Diwali day and it had always
Understanding Deepavali: the festival of
lights
DEEPAVALI
By SRI SWAMI SIVANANDA
DEEPAVALI or Diwali means “a row of lights”. It falls on the last two days of the dark half of Kartik (October-November). For some it is a three-day festival. It commences with the Dhan-Teras, on the 13th day of the dark half of Kartik, followed the next day by the Narak Chaudas, the 14th day, and Deepavali on the 15th day.
There are various alleged origins attributed to this festival. Some hold that they celebrate the marriage of Lakshmi with Lord Vishnu. In Bengal the festival is dedicated to the worship of Kali. It also commemorates that blessed day on which the triumphant Lord Rama returned to Ayodhya after
been difficult for her to celebrate since then.
“Back then, Diwali was a community celebration. Two weeks before the celebration, I would hand-make clay lamps and traditional sweetmeats, bhajias and other savouries.
“I remember that some of the men in the community went around the community with a sack and fill it with fireworks and on Diwali day at midnight, there was a fireworks display for everyone. Nowadays the celebration has changed because of the high cost of living and families being in different cities.”
Mohan has attributed her longevity to hard work and having a balanced diet that consisted mainly of vegetables.
“It is also due to the love and the care that I have received from my family and my doctor, Jeevren Reddy and his staff.”
Her daughter-in-law, Molly Sahadev, has cared for her for the past 40 years.
Her son, Thota Sahadev, said he was in awe of his mom.
“My mother survived cancer in 1963 and Covid-19 in July 2021. She has no chronic illness
defeating Ravana. On this day also Sri Krishna killed the demon Narakasura.
In South India people take an oil bath in the morning and wear new clothes. They partake of sweetmeats. They light fireworks which are regarded as the effigies of Narakasura who was killed on this day.They greet one another, asking, “Have you had your Ganges bath?” which actually refers to the oil bath that morning as it is regarded as purifying as a bath in the holy Ganges.
Everyone forgets and forgives the wrongs done by others. There is an air of freedom, festivity and friendliness everywhere. This festival brings about unity. It instils charity in the hearts of people. Everyone buys new clothes for the family. Employers, too, purchase new clothes for their employees.
Waking up during the Brahmamuhurta (at 4am) is a great blessing from the standpoint of health, ethical discipline, efficiency in work and spiritual advancement. It is on Deepavali that everyone wakes up early in the morning. The sages who instituted this custom must have cherished the hope that their descendents would realise its benefits and make it a regular habit in their lives.
In a happy mood of great rejoicing village folk move about freely, mixing with one another without any reserve, all enmity being forgotten. People embrace one another with love. Deepavali is a great unifying force. Those with keen inner spiritual ears will clearly hear the voice of the sages, “O Children of God! unite, and love all”. The vibrations produced by the greetings of love which fill the atmosphere are powerful
and only has a slight hearing problem. She has aged gracefully and has always been a simple, humble and compassionate person.”
enough to bring about a change of heart in every man and woman in the world. Alas! That heart has considerably hardened, and only a continuous celebration of Deepavali in our homes can rekindle in us the urgent need of turning away from the ruinous path of hatred.
On this day Hindu merchants in North India open their new account books and pray for success and prosperity during the coming year. The homes are cleaned and decorated by day and illuminated by night with earthen oil-lamps. The best and finest illuminations are to be seen in Bombay and Amritsar. The famous Golden Temple at Amritsar is lit in the evening with thousands of lamps placed all over the steps of the big tank. Vaishnavites celebrate the Govardhan Puja and feed the poor on a large scale.
O Ram! The light of lights, the self-luminous inner light of the Self is ever shining steadily in the chamber of your heart. Sit quietly. Close your eyes. Withdraw the senses. Fix the mind on this supreme light and enjoy the real Deepavali, by attaining illumination of the soul.
He who Himself sees all but whom no one beholds, who illumines the intellect, the sun, the moon and the stars and the whole universe but whom they cannot illumine, He indeed is Brahman, He is the inner Self. Celebrate the real Deepavali by living in Brahman, and enjoy the eternal bliss of the soul. The sun does not shine there, nor do the moon and the stars, nor do lightnings shine and much less fire. All the lights of the world cannot be compared even to a ray of the inner light of the Self. Merge yourself in
Mohan now has seven surviving children, 34 grandchildren as three of them have died, 45 great grandchildren and 12 great-great grandchildren.
this light of lights and enjoy the supreme Deepavali.
Many Deepavali festivals have come and gone.Yet the hearts of the vast majority are as dark as the night of the new moon. The house is lit with lamps, but the heart is full of the darkness of ignorance. O man! wake up from the slumber of ignorance. Realise the constant and eternal light of the Soul which neither rises nor sets, through meditation and deep enquiry.
May you all attain full inner illumination. May the supreme light of lights enlighten your understanding. May you all attain the inexhaustible spiritual wealth of the Self. May you all prosper gloriously on the material as well as spiritual planes.
Sri Swami Sivananda founded the Divine Life Society in 1936!
Date Rolls With A Twist
Preparing the dates:
1 tsp butter
1 block chopped dates
1 tbs orange juice
In a thick-based pot over medium heat melt the butter. Add the chopped dates together with the orange juice. Mix well. The dates will start to melt. Using the back of a spoon, start to mash the dates. Combine together and set aside. Allow to cool.
The dough:
500g softened butter or good quality margarine
1 cup sifted castor sugar
¼ cup cornflour
1 tsp vanilla essence
4 to 5 cups of sifted flour
½ tsp baking powder
Extra:
1 cup milk
1 cup dessicated coconut powder
In a large mixing bowl combine the butter, castor sugar, cornflour and vanilla essence. Mix until creamy. Add the baking powder. Then add a cup of flour at a time, until you get a soft pliable dough. Knead well. Break the dough into portions and roll into a small ball. Use your thumb to make a hollow in the dough ball. Fill a little mixture of the date in it using a teaspoon. Close the hollow. Roll again into a ball. Using both palms, roll gently into a finger shape. Dip this finger shape into the milk and then the dessicated
coconut. Place on a baking sheet, leaving some space in between. Bake in a standard oven at 160ºC for about 15 to 20 minutes, or in a thermofan oven at 110ºC for about 15 to 20 minutes, until the biscuits are browned. Cool and store in an airtight container.
Syam Das is a professional chef with more than 20 years of experience in gourmet authentic Indian cuisine. Follow him on his Facebook page: Syam Das
500g softened butter or good
4 to 5 cups sifted flour
In a large mixing bowl, combine the butter, castor sugar, cornflour, custard powder and vanilla essence.
Mix until creamy. Add a cup of flour at a time, until you get a soft pliable dough. Knead well.
Roll out the dough on a floured surface, to 1cm thickness.
Use cookie cutters to cut out the biscuits. Place the biscuits on a baking sheet.
Bake the biscuits in a standard oven at 160ºC for about 15 to 20 minutes, or in a thermofan oven at 110ºC for about 12 to 15 minutes, until they are browned underneath.
500g softened butter
(I prefer to use 350g butter and 150g good quality margarine)
1 cup sifted icing sugar
¼ cup cornflour
1 tsp vanilla essence
4 to 5 cups sifted flour jam of your choice
In a mixing bowl, combine the butter, icing sugar, cornflour and vanilla essence. Mix until creamy. Add a cup of flour at a time until you get a soft pliable dough. Knead well.
Spray a mini muffin pan and dust it with flour. Separate the dough into 2 parts (¾ for the bases and ¼ to grate for the top).
Wrap the dough, for grating, in cling wrap and place it in the fridge. Break little portions of the dough, roll into balls and place them in the muffin pan. Using the back of a tot glass dipped in flour, press the dough down, forming a cavity.
Spoon a little jam into the cavity. Repeat with the balance of the dough. Remove the dough from the fridge and grate over each tart. Add dessicated coconut to give the
Hungarian Tarts
Burfee Biscuits
tarts an extra crunch.
Bake in a standard oven at 160ºC for about 35 to 40 minutes, or in a thermofan oven at 110ºC for 25 to 30 minutes, until the biscuits are browned on top. Bake preferably on the centre rack.
500g
In a large mixing bowl, combine the butter, castor sugar, cornflour, vanilla essence, elachi powder and milk powder. Mix well. Combine the ingredients and mix until creamy.
Add a cup of flour at a time until you get a soft pliable dough. Knead well. Roll out the dough on a floured surface, to 1cm thickness. Use cookie cutters and cut out the biscuits accordingly. Place the biscuits on a baking sheet.
Bake in a standard oven at 160ºC for about 15 to
20 minutes, or in a thermorfan oven at 110ºC for about 12 to 15 minutes, until the biscuits are lightly browned underneath. Cool completely and decorate accordingly.
biscuits tend to spread a bit due to its high fat content. A stiffer dough is more appropriate or use 350g butter and 150g margarine.
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Butter
Eggless Gulab Jamun Cake
2 2/3 cups all purpose flour
1½ cups sugar
1 cup plain yoghurt
1½ cups milk
1 cup oil
1 tsp baking powder
2 tsp baking soda
2 tsp almond essence
1 tsp cardamom powder
a pinch of salt
Decorating the cake:
20 gulab jamuns flavoured with rose water/essence
4-6 tbs rose flavoured sugar syrup used to soak the jamuns
½ cup finely chopped pistachios and almonds
Frosting:
3 cups icing sugar
125g butter
1 drop rose essence
2 tbs milk
Slowly combine all the frosting ingredients in a mixer to make a butter cream.
Preheat the oven to 180°C for 10 to 12 minutes, and grease and line two round baking pans. In a mixing bowl, add the flour, baking powder, baking soda and salt. Mix it well. It
could be sieved as well. In another mixing bowl, add the milk, yoghurt, oil, vanilla essence and sugar. Mix the ingredients with a whisk until the sugar dissolves. Make a well in the centre of the dry ingredients and add the wet mixture. Fold it in gently so there are no lumps. Next add the cardamom powder and mix it in. Pour the batter equally into the baking pans. Bake at 180°C for 30 to 35 minutes until a skewer inserted comes out clean. Remove from the oven.
Sushen Naidoo, the owner Tara Home Bakes: Banana Puri Specialists, can be reached at TikTok: Banana.puri.by.sushen; Instagram tara108; and Facebook: Le’Sush Treats.
+/- 2½ cups flour
1 can condensed milk
Rest them for 5 minutes, and then invert the cakes and remove the parchment paper. Cool completely. Trim the tops off the cake to make it even (optional). Use a skewer to poke holes over the cake and brush liberally with gulab jamun syrup (rose flavoured sugar syrup). Spread a layer of the rose flavoured boiled butter cream evenly on the cake. Now placed the sliced and cut gulab jamuns all over the cake. Place the other cake and apply a layer of cream on the top as well as the sides. Garnish as desired.
2 tbs semolina ½ tsp nutmeg
1 tsp cardamom
1 tbs ghee
3 tsp baking powder ½ tsp bicarbonate of soda 1 tbs milk powder
Combine all the ingredients in a bowl. Gradually add the flour to make a soft dough. Roll out into fingers and fry until golden brown. Dip the gulab jamuns for a few seconds in the syrup and roll in dessicated coconut.
Gulab Jamun
Syrup: 2 cups sugar 1 cup water a few drops of rose essence Boil until dissolved.
500g full cream milk powder
1 cup milk
1 cup sugar
150ml fresh cream
½ cup crushed nuts
(almond, cashew and pistachio)
2 tbs ghee
1 tsp cardamom powder
In a heavy-bottomed pan, add 1 tablespoon of ghee and heat over mediumlow heat.
Add the fresh cream, milk and sugar to the pan. Stir continuously until the sugar is dissolved. Then add the milk powder. Stir well to combine.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to leave the sides of the pan, about 20 minutes.
Add the cardamom powder and mix well.
Add the crushed nuts and continue to cook for another 2 to 3 minutes.
Grease a square or rectangular dish with the remaining ghee.
Pour the burfee mixture into the dish and spread it evenly using a spatula.
Let the burfee cool at room temperature or refrigerate until it sets completely.
Garnish with coloured almonds.
Easy Eggless Mini Burfee Cake
Using an electric mixer, beat the butter until creamy. Add the sugar, rose water and cardamom.
Easy Milk Burfee
Place the powdered milk, icing sugar and milk in a large bowl. Use a whisk and mix until a smooth batter is formed.
Heat the butter in a pan on medium to low heat.
Add the batter to the pan and mix continuously with a wooden spoon or spatula until the mixture leaves the sides of the pan.
This process should take about 5 minutes.
Remove from the stovetop and allow to cool.
1
1/3 cup milk, room temperature
Preheat the oven to 180ºC. Grease and line 2 cake pans. Using an electric mixer, beat the butter and sugar until light and creamy. Mix in the cardamom/ elachie and the vinegar. Mix in the yoghurt. Sift the dry ingredients and add half into the butter mixture together with half the milk. Mix just until it is incorporated. Add the other half of the dry ingredients and mix until you can no longer see it. Fill the cake pans ¾ full and use the remaining batter to make 2 cupcakes.
Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow to stand for 5 minutes before turning it on to a wire rack to cool. Once completely cool, cut in halves and decorate
Buttercream icing:
125g or ½ cup butter, room temperature
1¾ cup icing sugar
½ tsp ground cardamom
2 tsp rose water
2 tsp fresh cream
Beat until light and creamy. It takes about 8 minutes to beat to get a light and fluffy icing. Add the fresh cream as you go along to reach the desired consistency.
Cut the two cakes in halves once they are completely cool. Decorate with the icing.
Notes:
¡ You can make these into 2 little cakes by cutting each one in half and decorating them, or you can double the recipe and make a large cake.
¡ I decorated them with little sweetmeats, but you can decorate them however you wish.
¡ Ensure the ingredients are at room temperature when making the batter.
¡ Take the cold ingredients out the fridge at least an hour before baking. If you don’t, then place them in the microwave at 10-second increments. It takes about 20 seconds to reach the right temperature. Be careful not to overheat the ingredients.
¡ I used low fat yoghurt.
Although I love the richness of full fat or double cream yoghurt, I think the consistency will be a lot thicker.
Shape them as desired and store in the refrigerator.
Easy 5-minute Rose Pistachio Burfee
2½ cups Klim powdered milk
1 cup fresh cream
½ cup condensed milk
2 tbs butterghee
1 tbs rose water or ½ tsp rose essence pistachio nuts, roasted
Add the fresh cream, butterghee and condensed milk to a large pan, on medium heat.
Once the mixture starts to bubble, add the powdered milk.
Whisk the powdered milk until it is smooth and free of lumps. Keep whisking until it leaves the sides of the pot, about 2 to 3 minutes.
Remove from the heat and mix in the rose water. Allow the mixture to cool for about
30 minutes. Refrigerate for 3 hours. Remove from the refrigerator and use an ice-cream scoop to scoop the mixture into little balls. Decorate with roasted and chopped pistachio nuts.
Notes:
¡ Some brands of rose essence can be quite strong, so use your discretion when adding it to the mixture.
¡ Use dessert cream instead of fresh cream.
¡ The butterghee can be replaced with butter.
¡ The burfee can be stored in the refrigerator for up to a week or freeze for a month.
Boondi Ladoo
Syrup:
1 cup granulated sugar
½ cup water
1 tbs rose water
4 green cardamom pods, slightly smashed a few strands of saffron
½ tsp egg yellow food colouring
Place the sugar, water, saffron, rose water, cardamom and food colouring in a pan. Place on the stovetop on medium heat, and allow the sugar to dissolve.
Heat for about 5 minutes until the sugar has dissolved and the syrup is slightly thick. Rub some syrup between your fingers.
When you pull your fingers apart a single thread should form. Turn off the heat and leave it on the stovetop to stay warm.
Boondi:
1 cup gram flour
¼ tsp bicarbonate of soda
2 tsp melted, butterghee
¾ cup water vegetable oil for frying
Ladoo:
2 tbs powdered milk
½ tsp elachie powder
1 tsp almond powder
In a large bowl, mix the gram
flour, bicarbonate of soda, butterghee and water into a runny batter.
Heat some oil in a pan and pass the mixture through a spoon with holes. Little round boondis will be released.
Fry for a few seconds. The boondis should not be overfried. Use a slotted spoon to remove the boondis. Drain the excess oil and place the boondis straight into the warm syrup. Remove the cardamom/
Easy Penda Truffles
elachie pods from the syrup. Mix the boondis into the syrup and set aside to cool, for an hour and a half. Add the elachie powder, almond powder and powdered milk to the boondi mixture Mix well. Use a small ice-cream scoop to scoop out the mixture and form into round balls. Decorate with pistachio or almonds. Store the ladoos in an airtight container. Refrigerate for up to a week.
50g butter, room temperature
3 tbs icing sugar
1¼ cups powdered milk
2 tbs condensed milk
¼ cup fresh cream
¼ tsp rose essence
¼ tsp ground cardamom/elachi
300g white chocolate for decorating
Beat the butter and icing sugar until light and creamy. Mix in the rose essence, condensed milk and fresh cream. Add the powdered milk and the cardamom. Mix well into a soft dough. Divide the dough into about 20 balls. Refrigerate for 30 minutes. Melt the chocolate, at 20-second increments in the microwave in a small glass bowl. Mix until smooth,
ensuring there are no lumps.
Using 2 teaspoons, dip each ball into the melted chocolate and let the excess chocolate drip off. Place them on a tray lined with parchment paper. Once all the penda is covered with chocolate, freeze for 20 minutes. Remove from the freezer and scrape off any excess chocolate from the bottom using a knife. Add some melted chocolate to a disposable icing bag, snip a tiny hole at the bottom and drizzle chocolate from left to right over each ball. Sprinkle sparkle dust if you wish and place a sugar flower on top (optional). Refrigerate until the chocolate sets.
Syrup:
¾ cup granulated sugar
¾ cup water
1/8 tsp saffron
Easy Jalebi
¼ tsp ground elachie/cardamom
1 tsp lemon juice
1 tsp egg yellow food colouring
Toast the saffron in a pan until fragrant. Simmer the water and sugar in a pot on a low heat until the sugar dissolves.
Simmer until it reaches a one-thread consistency. It will reduce to about half the amount. Add the food colouring, elachie, saffron and lemon juice to the syrup.
To test the one-thread consistency, cool a little syrup. Place it between your forefinger and thumb, and press and release. It will form one thread. If the syrup is too thick, add a little more water.
Jalebi:
Do not add all the water. The batter may become too thin. If it does become thin, you can add a couple tablespoons of flour to thicken it. I used about 2 tablespoons short of a half cup of water. Heat some oil on low heat in a flat pan. It is easier to work with a flat pan when piping the jalebis. Pour the batter into a piping bag or a squeeze bottle. Squeeze the batter into the oil in a circular motion to get a spiral shape. Fry about 3 to 4 at a time depending on the size of the pan.
Fry each side for at least one minute, on a low heat or the insides won't cook. Let the jalebis drain for a few seconds on a cooling rack.
½ cup cake wheat flour/all purpose flour
¼ tsp bicarbonate of soda
1 tbs cornflour
3 tbs plain yoghurt
¼ cup water normal tap water vegetable oil or ghee for frying
Mix together the flour, bicarbonate of soda and cornflour in a bowl. Make a well in the centre and add the yoghurt. Add the water, a little at a time. Whisk until you form a smooth batter. It must be a little thick, but free flowing. Whisk for at least 2 to 3 minutes.
Dip in warm syrup, remove and drain on cooling rack. Serve the jalebis warm or allow it to cool before storing in an airtight container.
Notes:
¡ If you prefer a more sourness, ferment the dough for 12 hours or overnight. Alternatively, add a little lemon juice to the batter.
¡ The lemon juice in the syrup prevents it from crystallising.
¡ The jalebis are best when made and eaten the same day.
¡ See Page 10 for more recipes from Lorraine Maharaj.
Rafaello-inspired Cookies
125g or ½ cup butter
¼ cup castor sugar
½ tsp vanilla essence
¼ cup cornflour
1 cup cake wheat or all purpose flour
¼ cup roasted pecan nuts
¼ cup roasted nibbed almonds
¼ cup cashew nuts
300g Milky Bar
chocolate
2 cups dessicated coconut
Preheat the oven to 160ºC. Line two cookie sheets with baking paper and set aside.
Roast the cashews and pecan nuts first until slightly brown and fragrant. Add the almonds to the same pan and roast. Chop the nuts and set aside.
In a large bowl, beat the butter until creamy. Add the sugar and beat until well combined. Mix in the vanilla essence. Add the flour, a little at a time until you form a firm, but not crumbly dough. Mix in the nuts. Take a teaspoonful of dough and roll into balls. Place the cookies on the sheets and bake for 18 minutes or until slightly brown. Allow them to cool on a cooling rack. Melt the chocolate in 30-second increments. It does
not have to be fully melted.
Mix well and dip the cookies into the chocolate, using 2 spoons. Roll in the coconut with a spoon or your hands. Place on baking paper to harden and store in an airtight container.
150ml condensed milk
2 tbs butterghee, melted
¼ cup milk
½ tsp ground cardamom/elachi
¼ tsp ground nutmeg
¼ cup powdered milk (I used Klim)
1¼ cups self-raising flour
1 cup butterghee or vegetable oil for frying ½ cup dessicated coconut for dusting after dipping in the syrup
In a large dish, add the condensed milk, melted ghee (ensure the ghee has been measured accurately), milk, nutmeg and elachi. Mix them well. Add the powdered milk and a little flour at a time until you form a soft dough, not too sticky and not too dry. You must be able to roll it into shape easily.
You may require more or less flour. If the dough feels too sticky when bringing it together, wash your hands and knead again.
It will feel less sticky. You can also rub a little ghee on your hands when rolling the dough into shape.
Heat the oil on
Easy Gulab Jamun
medium heat in a small saucepan. Divide the dough into little balls and then roll in the palm of your hands to form an oval finger shape.
Keep checking the temperature of the oil.
If it gets too hot, reduce the temperature or turn the heat off to cool down a little.
Fry the gulab jamuns in the oil. Use a slotted
spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut. Place on parchment paper until it cools down and then store in an airtight container.
Syrup:
1½ cups water
1 cup granulated sugar ¼ tsp rose essence ½ tsp cardamom/ elachi
Add the sugar,
water, elachi and rose essence to a saucepan and simmer on medium to low heat until it is slightly sticky. It takes about 20 to 25 minutes to thicken.
Reduce the heat to the lowest setting and keep the syrup warm.
Notes:
¡ Use proper measuring utensils. A cup measures 250ml.
¡ Some brands of rose essence are more intense than others. You can adjust the quantity.
¡ Measure 2 tablespoons of melted ghee. Solid ghee weighs more and the gulab jamun will crumble in the oil.
¡ Add more cardamom to the syrup for a stronger flavour.
¡ The weather plays a role in the amount of flour. Add a little at a time.
¡ The dough dries quickly. Please cover it with a damp kitchen towel.
Layout and design: Jaishika Moodley
2025 HINDU CALENDAR
The dates below have been compiled and approved by: The South African Hindu Maha
The Devasthanam Foundation of South Africa, South Africa Gurumar Sangam, World Hindu Priest Organisation, Dipika.Org, Shree Sanathan Dharma Sabha of South Africa, and The Andhra Maha Sabha of South Africa.
HINDU FESTIVAL DATES 2025
Vaikunta Ekadashi...........................................09/01 (S) 10/01 (V)
Sri Saraswathi Pooja (North).............................................30/09
Sri Saraswathi Pooja (South)............................................30/09
Sri Durga Ashtami..................................................................30/09
Sri Durga Naumee....................................................................01/10 Vijay Dashmi..............................................................................02/10 Dhan Trayodashi......................................................................18/10
Chaturdashi.................................................................20/10 Deepavali / Luxmi Pooja (North & South).....................20/10
PANCHAK 2025
For more information on hindu festivals, practices and religion please visit www.sahms.org.za
Eggless Sugar Cookies
(115g)
Beat the butter and sugar until light and fluffy.
Sieve the dry ingredients together.
Add to the batter alternatively with the milk and vanilla extract.
TIP: Start and finish with the dry ingredients, that is 1/3 flour, ½ milk, 1/3 flour, the rest of the milk and finally the last 1/3 flour. Mix just until combined. Cling wrap and refrigerate for half an hour. Then roll out between two sheets of parchment paper about +/-5mm thick.
Cut out shapes with
cookie cutters.
Place on a tray lined with parchment paper and bake at 180ºC for about 12 to 15 minutes until golden brown.
Eggless Royal Icing: | Courtesy of Siobhan Noelle Roy
The brine from 1 can of chickpeas
5½ cups icing sugar 10 drops of lemon juice.
Whisk the brine in a freestanding bowl until frothy and opaque. Gradually add the icing sugar, 1 to 2 cups at a time, until all the sugar is incorporated. Add the lemon juice and mix well. Portion and colour into bright colours. If the royal icing is too stiff, add a drop of water.
• Management of acute and chronic conditions.
• Bloods tests.
• Urine tests.
• ECG’s.
• Pap Smears.
ACCEPTED SERVICES OFFERED:
• Family planning.
• Nebulisations.
• Minor surgical procedures.
• Vitamin drips
Wishing
Theagie Naidoo has, through her passion and creativity, grown her ‘Cake Craft’ initiative from a parttime hobby to a bespoke business project, providing sweet treats to her friends, family and associates. Follow her on Facebook and TikTok: Cake Craft by Theagie.
Poli
2 cups flour
1 tbs margarine +/- 170ml milk
Filling:
1 cup desiccated coconut, roasted ¼ cup thill, toasted in a pan ½ crushed nuts (peanuts, almonds, brazil, etc), roasted 1 cup sugar 1 tsp elachi
Combine all the above and mix well.
In a mixing bowl, add the flour and rub in the margarine. Then add the milk gradually until you get a rollable dough. Roll out the dough on a flat and floured surface.
Roll out thinly and cut with a round cookie cutter according to a preferred size. Fill each round with filling, fold in half and use a fork to close the edges.
Deep fry and enjoy. | Courtesy of Kay Chetty
Dough: 500g margarine
1 cup icing sugar
½ cup castor sugar
1 cup milk ¼ cup maizena
4 tsp baking powder
5 2/3 cups flour
Cream the margarine, icing sugar and castor sugar together until light and fluffy.
Chanath Puri
Then add the maizena and baking powder. Alternate the addition of flour and milk, mixing with each addition.
Divide the dough into 4 to 5 equal parts.
Working with one part at a time, knead it well and then roll out on a flat and floured surface.
Paste the dough with margarine.
Use about 6 tablespoons of the filling for each portion and spread evenly.
Roll the dough like a scroll.
Slice the roll into
10 to 15mm slices. Place each slice on a greased baking tray. While pressing the bottom, open up the top into a rose. Repeat this process with all the portions. Bake at 180ºC for 25 minutes.
Filling:
1½ cups sugar
1 tsp elachi
1½ cups desiccated coconut
Colour the desiccated coconut pink. Add the sugar and elachi, and mix well.
BUDDHA LAMP-HOLDERS
Couple illuminate their path to prosperity
YOSHINI PERUMAL yoshini.perumal@inl.co.za
INSPIRED by their love for Buddha, retired couple Gonnie and Rooka Govender started making concrete Buddha candle and clay lamp-holders to supplement their income in 2021.
Gonnie, 77, and Rooka, 68, of Umhlatuzana, said during Diwali they felt blessed to offer their handmade items to Hindus for
their homes or to hand them as gifts.
“We sell unique, handmade products. We started our concrete garden furniture business in 1996 to create an extra income. My love for Buddha led me to make these candle and clay lamp-holders in 2021. Small statues are expensive and we could not find Buddha statues that could hold candles at any of the local stores, so we made our own range. We
sell them at less than half the price, so it is affordable to the average income earner,” said Rooka.
Gonnie said the rising cost of living and the grant they collected were insufficient to sustain them. This, he said, resulted in them creating garden furniture and affordable Diwali ornaments.
Rooka, who was a dressmaker before she retired, said once her husband and son completed the products, she painted them.
“We sell our products at local markets.”
She said one of the venues was the Made in Chatsworth Market.
“The market provides the elderly with an opportunity to generate an income using their talent.”
The couple said last Diwali, the Buddha clay lamp-holder was a hit. This year they hoped to sell more.
“We expect a spike in sales ahead of Diwali. If we retired and did nothing over the years, we would have been faced with ill health or boredom.
“Making concrete products has allowed us to keep busy.
“The profits are small but there is a big turnover. We could not survive on the Sassa grant, so we had to do this. We manufacture everything in our backyard
ROOKA Govender with some of the sculptures she painted. | Supplied
and used the money we generated to pay for our three children’s studies,” Rooka said.
The couple are married for 47 years.
When Gonnie fell ill, her son Rodney, 37, left his job as a chemical engineer in Johannesburg and returned to Durban in 2018 to take care of his parents.
But in 2020, he was retrenched and could not find another job, so he joined his parents to launch their Buddha and Hindu deity concrete product line.
He completed a course in mould making, and in 2021, the family launched the product line.
The Buddha is considered a powerful charm for attracting wealth and prosperity.
GONNIE Govender and his son, Rodney. | DOCTOR NGCOBO Independent Newspapers
Embrace the festive energy with your star’s lucky colour
AS WE prepare to celebrate Diwali, the stars align to guide us towards prosperity, positivity and inner strength.
Diwali is a time to renew hope, dispel darkness, and invite blessings into our lives. This horoscope provides a glimpse into what each zodiac sign can expect during this auspicious time, and reveals the lucky colour to enhance your energy this Diwali.
Embrace the festive energy by wearing or incorporating your zodiac’s lucky colour into your celebrations.
Whether it’s in your attire, home decor, or rituals, these colours are sure to enhance your experience of joy, prosperity, and peace during this auspicious time.
Aries (March 21 –April 19)
Aries will feel a surge of creativity and vitality. It’s a perfect time to focus on family bonding and revamping your home environment. You may encounter opportunities to start fresh, so embrace them with an open heart.
Lucky colour: red – This fiery colour will enhance your determination and passion, ensuring a successful month ahead.
Taurus (April 20 –May 20)
Diwali brings you emotional balance and financial stability. You might feel inclined to invest in long-term ventures. Relationships will be a source of support, so connect deeply with loved ones.
Lucky colour: green – This colour will ground your energy and invite abundance and harmony into your life.
Gemini (May 21 –June 20)
Geminis will feel an intellectual spark during Diwali. New ideas, projects and business opportunities are likely to come your way. It’s a favourable time to communicate your thoughts and make lasting connections.
Lucky colour: yellow – Bright and cheerful, yellow will sharpen your mind and attract success in both personal and professional pursuits.
Cancer (June 21 –July 22)
Cancerians may feel the need to retreat and reflect. It’s a perfect time for spiritual growth and introspection. Your focus will be on inner peace and fostering emotional security in your relationships.
Lucky colour: white – A colour of purity and clarity, white will help you cleanse your mind and soul, ensuring calmness throughout the festivities.
Leo (July 23 – August 22)
You will be the centre of attention this Diwali. Your charm and energy will attract new opportunities and success in social events. It’s a great time for networking and making a lasting impression.
Lucky colour: gold – The royal colour of gold will highlight your leadership qualities
Shreya Ahluwalia is an astrologer and Vastu expert from Delhi in India. He can be reached on Facebook at KBlissAstrology or the website: kblissastrology.in/
and bring wealth and prosperity.
Virgo (August 23 –September 22)
Focus on health and wellness. It is time to take care of yourself physically and mentally. Professional advancements are also indicated, especially in areas where
discipline is needed.
Lucky colour: brown – This earthy colour will keep you grounded and practical, enhancing efficiency in tasks.
Libra (September 23 –October 22)
For Libra, Diwali is a time of balance and harmony. This month is ideal for strengthening partnerships and rekindling old friendships. Focus on peace and equilibrium in both your personal and professional lives.
Lucky colour: pink – A soothing and romantic colour, pink will help you attract love and maintain harmony in all relationships.
Scorpio (October 23 –November 21)
Scorpios will experience transformation this Diwali. You may feel the urge to shed old habits and step into new roles. Embrace the changes that come your way, as they will lead to personal growth.
Lucky colour: black – Mysterious and powerful, black will help you navigate through transitions with strength and resilience.
Sagittarius (November 22 –December 21)
You will feel a desire for adventure and learning. It is a great time to plan a trip, expand your knowledge, or take up a new hobby.
Growth and exploration are key themes for you this month.
Lucky colour: purple – A colour that symbolises wisdom and
spirituality, purple will support your quest for knowledge and new experiences.
Capricorn (December 22 – January 19)
Diwali will be a period of success and rewards. Your hard work is finally paying off, and you may receive recognition in your career. It is also a good time to strengthen family ties.
Lucky colour: dark blue –This strong and stable colour will boost your confidence and ensure your efforts are acknowledged.
Aquarius (January 20 –February 18)
Aquarians will find this Diwali to be a time of innovation and originality. Your creative ideas will come to fruition, and you may find yourself leading new projects or inspiring others.
Lucky colour: turquoise – A blend of blue and green, this colour will enhance your visionary spirit and attract like-minded people to support your cause.
Pisces (February 19 –March 20)
For Pisces, this Diwali focuses on emotional healing and spiritual insight. You may feel a deep connection with the divine and find solace in meditation or creative expression.
Lucky colour: silver – A reflective and calming colour that will amplify your intuitive powers and help you stay in tune with your higher self.
