• Eastern Cape Rising Sun

Quick and easy recipe for sweetmeats

Diwali (The Festival of Lights) celebrated by Hindus globally is known for homemade sweetmeats prepared and exchanged with family and friends. The Festival may have ended on Sunday, but a sweet tooth has no timeframe.

Hennah Soorjee of the Eastern Cape Rising Sun brings you a family recipe that is quick and easy to make and satisfy that sweet craving.


Penda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are milk powder, sugar and the traditional flavour of cardamom. The colour varies from a creamy white to a caramel.

Dry Ingredients:

• 3 Cups of Milk Powder (Klim)

• 3 Cups of Icing Sugar

• 1 Teaspoon of Elachi (Cardamom) Powder

Wet Ingredients:

• ¼ Cup of Condense Milk

• 1 Tablespoon of Clarified Butter (Ghee)

• ½ Cup of Fresh Cream


1. Combine and sift together dry ingredients.

2. Combine wet ingredients.

3. Mix together both wet and dry ingredients until a smooth texture is formed.

4. Break-off pieces and roll to form small spheres.

5. Decorate with diced almonds and edible glitter.

*if the dough is too sticky – add more icing sugar to the dough until a cookie-dough texture is achieved.

So, there you have it, a great tea-time snack or dessert to have with a side of ice cream or whipped cream.

The process of making these sweets are the most fun with company and sometimes the best memories are made during their making, with a reward worth waiting for.


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