The festival of lights, also known as Deepavali is fast approaching. It is an important festival that signifies the victory of light over darkness and is celebrated by Hindus worldwide
As family and friends across the island gather to celebrate this auspicious event, most of you must be scrambling to find some last minute Deepavali food recipes to prepare.
Helpling has gathered some Deepavali popular cookie and sweet recipes that have been tried and tested by our cleaners and staff, guaranteed to be a hit with your family and friends! Everyday ingredients are all you need to spread big bright smiles and sparkle with satisfaction.
Well-loved nationwide, no festival in Singapore is complete without pineapple tarts! With that being said, it can be considered a type of pastry that represents our multi-racial Singapore. Nervin Pillai, Partner Manager of Helpling, has shared with us his secret to achieving a melt-in-your-mouth texture with an easy step-by-step recipe. Enjoy!
For the jam:
1 cinnamon stick
1 tin of condensed milk
For the pastry:
3/4 tsp baking powder
500g plain flour
1 tbsp ghee
300g softened butter or margarine
1/2 tsp vanilla essence
1 tbsp ice-cold water
- Remove the skin of the pineapple and chop them into large chunks
- Grate the pineapple chunks into bowl
- Sieve the grated fruit
- Pour the sieved and drained fruits onto a heat non-stick pan then add a stick of cinnamon and two cloves
- Stir the mixture over low heat, adding in sugar slowly until the sugar is fully dissolved
- Stir constantly for approximately an hour, until the jam thickens to a deep golden colour
- Cool the jam completely and roll out tiny balls of jam with your palm onto a tray and set aside
- Mix the ghee into the flour and baking powder
- Stir in the ice water and vanilla essence and knead the dough until smooth texture is achieved
- Leave to dough to rest at room temperature for about 30 minutes
- Preheat oven to 180 degree C.
- Roll out dough to about 1cm thickness on a buttered down tray and shape your dough with a tart cutter of preference
- Fill the center with a jam ball
- Bake for 15 minutes until the pastry is light brown
- Place one (or even two) in your mouth and enjoy!
The second recipe is from Jothi Letchimi, a part-time cleaner with Helpling in the day and a full-time nurse in the night. Jothi confessed that her Sugee cookie recipe has always been a hit with her family and therefore she has to always hide one tub of cookies in order to “protect” them from disappearing before Deepavali.
2 cups plain flour
1 cup fine sugee flour
1 cup icing sugar
- Preheat the oven to 180 degree celcius
- Sieve and mix flour, sugee and castor sugar into a bowl
- Add enough ghee to the mixture until a soft doughy consistency is formed
- Roll the dough into small balls and lay them onto a buttered tray
- With the help of the toothpick, dot the top of the cookie with red food colouring
- Place the tray into the oven and bake for 8-10 minutes until a lovely yellow colour is achieved
Manankombu is an all time favorite snack which is often called ‘’Mullu murukku’ because of its tiny thorn (or mullu) like spikes. This extremely addictive snack is one of our other cleaning partner, Lakshmanan Muthammal’s favourite. After much convincing, she has finally agreed to share with us her family recipe, which was passed down from her grandmother.
1 ½ cups Maida
2 tsp Butter
1.5 tsp white Sesame seeds
Oil for deep frying
- Steam the maida for 10mins. Do not worry about lumps forming as you can break them up and spread it in a plate
- Leave it to cool down until it is completely dry
- Sieve it, then mix it with the butter, sesame seeds, required salt
- Add hot water and combine the mixture to form a smooth dough
- Divide them into equal portions and set aside
- Grease the murukku press then add the dough till it fills 1/2 to 3/4th of the murukku press and carefully form the desired pattern onto the laddle
- Drop the murukku in medium low heat oil and cook it till it turns golden brown in color
- Drain in tissue paper and then store in an airtight container.
Our last recipe that we would like to share with you is Karachi Halwa. Catherine Ruth, who works as Customer support at Helpling, was happy to share this recipe with us as she claims that she has the best recipe in Singapore! True enough, we tried out this recipe and it was not only amazingly easy to make, it was so delicious that we could not stop at one!
1 cup Cornflour / Cornstarch
2 cups Sugar
3 cups Water
8 Tbsp Ghee
1 Tsp Cardamom Powder
3 Tbsp crushed Cashews
Green Food Colouring
- Combine 1 cup of cornflour with 1 cup of water in a bowl and mix well so no lumps are formed
- Add some food colour into the cornflour mixture and set aside
- Mix sugar and 2 cups of water into a heated pan and stir it till the sugar is melted
- Pour the cornflour mixture in and mix well.
- On high heat, keep whisking till a thick, glossy and jelly like texture is formed
- Now, transfer the mixture to medium heat and slowly add in small batches of ghee
- Once the halwa starts to thicken, add in cashews, cardamom powder and mix well
- pour this into a greased pan and set it in fridge for 1 to 2 hours
- Once it is set, transfer it onto a cutting board and cut it into small cubes
We hope that you have enjoyed making these delicious Deepavali goodies as much as we have enjoyed writing about it. In case you have missed our Hari Raya cookies recipe article, click here!
With this post, Helpling wishes all all readers out there a happy and joyous Deepavali festival.
Happy baking and Happy Deepavali!