FOODIE’S FESTIVAL OF LIGHTS CELEBRATION AMID THE PANDEMIC

LUTHO PASIYA

AN IMPORTANT cultural highlight of Diwali is spending time with friends, family and food.

Diwali celebrations are incomplete without festive food preparations.

Despite the fact that most people outside the culture know little about Diwali, it is one of the most important holidays in India, and among the Indian population throughout the world.

Typically a five-day party that is celebrated once a year – at the end of October or the beginning of November – Diwali is commemorated with feasts, an abundance of sweets, fireworks, music, dancing and elaborate dress.

The holiday’s origin stems from the myth of Prince Rama saving his wife Princess Sita from the Demon King Ravana, defeating him and evil itself. While each religious group within India has a slightly different myth, or a different god triumphing over darkness, ignorance or evil in general, everyone recognises Diwali as an honoured tradition.

With celebrations coming up, we spoke to foodie and cook Dhiren Narsai about how he will be celebrating this year.

Narsai says in his home, Diwali is a four to five-day festival. He says in the days leading up, they will be preparing sweet treats and savoury snacks that they will share with friends and family on Diwali day.

“At night we will celebrate the Festival of Lights by lighting diyas on the ground and fireworks in the sky. The day after Diwali is observed as the Gujarati new year, with an early morning trip to the temple followed by a family lunch.”

Asked about the difficulties of celebrating such special days during a pandemic, Narsai says these are travel arrangements and synced time off to ensure that this time is spent with family, access to people, and time spent in their company, noting all the health and safety observances.

Other challenges are personal access to the community for sharing goodwill, lack of communal events like the Durban Diwali Festival, and having to deal with yearly religious intolerance, which has peaked due to people’s personal frustrations as a result of restricted access and lack of respect for diversity.

Narsai says the Diwali sharing will be limited to fewer people with shortened contact time. “This year's goodwill has been placed solely in the capable hands of the Jyoti Jivanam Movement South Africa, as opposed to doing it personally,” he says.

Here Dhiren Narsai shares the recipe for decadent spiced milk.

DECADENT SPICED MILK

3 tbs of butter ghee 50g vermicelli ¼ tsp cinnamon powder ¼ tsp nutmeg powder ½ tsp cardamom powder 50g white rice (pre-soaked) 2 tbs sago or tapioca (pre-soaked) 250ml water. 2 litres of full cream milk A few strands saffron, optional 250ml fresh cream 2 tbs of milk powder. One cup sugar or to taste. Almond slivers (optional) 2 tbsp of desiccated coconut Toasted almonds and coconut for garnish

In a thick-based pot, heat butter ghee and fry vermicelli till lightly toasted, add powdered spices, soaked white rice, and sago. Give it a stir and then add the water to prevent it from burning. Add 2 litre milk and cook until the rice is soft.

Add saffron, fresh cream, milk powder, sugar, almond slivers, and coconut.

Bring to a boil and allow to thicken to preferred consistency, while stirring regularly.

Decant into cups, garnish with toasted almonds, coconut, and a pinch of fresh cardamom.

As an alternative to the sugar and fresh cream, you may use condensed milk.

Serve hot or chilled with a dollop of vanilla ice cream or whipped cream.