Deepavali, also known as Diwali, is an occasion when close bonds are formed, and differences forgotten over delicious homemade food. It is a time to savour culture and history as traditional recipes are often handed down from one generation to another. However, the tradition of revisiting many delicacies is slowly fading as many traditional family dishes are missing in homes these days. People prefer to order than cook or eat out in swanky restaurants. The tradition of passing down recipes is dying!
Celebrity Chef Devagi Sanmugam shares THREE of her favourite heartwarming, vanishing Deepavali recipes that have been tweaked with less sugar!!
Wajik (delicious glutinous rice delicacy made of palm sugar and coconut milk – quite significant in Singaporean Indian homes during Deepavali)
Venna Puttu (silky texture rice flour pudding studded with Bengal gram)
Suzhiyam (crispy on the outside and soft on the inside with a heavenly filling of filling Bengal gram, coconut and sesame seeds)
Date: 7 Oct 2017
Time: 11am to 1pm
Venue: Indian Heritage Centre, Activity Room
Fees: Seats are limited and it is FREE. Only those who register online will be allowed to attend this session.
Seats are limited. Register now to secure a slot!
For registration: http://ihcdeepavali.peatix.com/