Tetley Celebrates Diwali With Giveaways and Great Recipes From Local Foodie

The Festival of Lights is an annual Hindu celebration of good triumphing over evil, and a significant element of the Diwali celebration is the sharing of delicious eats. To contribute towards the great flavours of this year’s Diwali celebrations, Tetley has partnered with foodie Priyanka Chanderdeo to share her favourite Tetley Chai recipes.

“Diwali is an important celebration for so many South Africans, and we want to contribute towards this joyful occasion by sharing our favourite Chai-infused recipes,” said Candice Sessions, Tetley Marketing Manager. “We would also like to wish all those who are celebrating a blessed Diwali.”

Tetley social media partner and renowned local foodie, Priyanka Chanderdeo (@inspiredbyprisfood on Instagram and TikTok) said this is a time that brings wonderful family and food memories to life: “Diwali is a time for togetherness, joy, and creating cherished memories with loved ones. From my earliest memories, what stood out the most was the lead-up to Diwali preparations, shopping for a new outfit, and watching my mum carefully select items for the Diwali parcels she put together for our loved ones. I remember the first time I decided to bake, I simply wanted to spoil my friends and family with all our favourite sweets.”

She said her partnership with Tetley ignited memories of trying Chai for the first time in India: “Chai is one of my favourite drinks in the world with the most amazing flavours. The flavours of Tetley Masala Chai capture the warmth and spirit of this festival. The aromatic blend of spices in each cup brings back nostalgic memories of Diwali, making it a wonderful addition to enhance the flavour of desserts and sweetmeats. I’m so excited to share these recipes with everyone and hope they add a touch of sweetness to your Diwali.”

Tetley Chai-Inspired Kulfi

INGREDIENTS
– 600ml whole milk
– 1 cup cream
– 125ml sweetened condensed milk
– 2 Tetley Masala Chai tea bags
– 2 cinnamon sticks
– 6 cardamom pods
– 2 cloves
– 25g (about 2 tablespoons) chopped pistachios (optional)
– 25g (about 2 tablespoons) chopped almonds (optional)
– A small pinch of saffron strands (optional)
– 1 teaspoon rose water
– 1/4 teaspoon cardamom powder

METHOD

1. In a heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring frequently to prevent it from scorching. Add the cinnamon sticks, cardamom pods, cloves, and a pinch of saffron. Add the Tetley tea bags into the milk, and let them steep for 10-15 minutes, until the milk thickens and takes on a slightly caramelised colour.
2. Add the sweetened condensed milk. Stir well to combine and continue cooking for another 10 minutes, until the mixture thickens further. Flavour with rose water and ground cardamom.
3. If using, add the chopped pistachios, almonds, and saffron strands. Stir to incorporate them into the mixture.
4. Remove the saucepan from the heat and let the mixture cool to room temperature. Then whisk in the cream. Strain the cooled mixture through a sieve.
5. Add almonds, pistachios, and rose petals into each kulfi mould. Pour the mixture into kulfi moulds or small paper cups. Insert a popsicle stick into each mould, then cover and freeze for at least 6 hours or overnight, until the kulfi is fully set.
6. To serve, dip the moulds briefly in warm water to loosen the kulfi, then gently remove it. Enjoy your Tetley chai-inspired kulfi as a refreshing and flavourful treat!

Tetley Chai Cupcakes

INGREDIENTS

Chai Cupcakes
-150ml (1/2 cup) whole milk
-2 Tetley Masala Chai tea bags
-120g (1/2 cup) unsalted butter, room temperature
-150g (3/4 cup) granulated sugar
-2 large eggs*, room temperature
-1 tsp vanilla extract
-160g (1 1/4 cups) cake flour, sifted
-1 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/2 tsp ground cinnamon
-1/4 tsp ground cardamom
-1/4 tsp ground ginger
-1/8 tsp ground cloves

Butter Icing with Chai Flavour
-200g (1 cup) unsalted butter, room temperature
-1/4 cup whole milk or cream
-1 tsp vanilla extract
-1/2 tsp ground cinnamon
-1/4 tsp ground cardamom
-1 Tetley Masala Chai tea bag (optional, for extra chai flavour)

METHOD

1. Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the Tetley tea bags, and steep for 10 minutes. Remove the tea bags, squeezing out any excess milk, and set aside to cool.
2. Preheat your oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs* one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
8. If you want extra chai flavour in your icing, heat milk in a saucepan over medium heat. Add the Tetley tea bag and let it steep for 5-7 minutes. Remove the tea bag and let the milk cool back to room temperature. If skipping this step, use regular milk.
9. In a large mixing bowl, beat the butter until creamy and smooth.
10. Gradually add the icing sugar, one cup at a time, beating well after each addition. The mixture will become thick and fluffy.
11. Add the chai milk or cream, one teaspoon at a time, until you reach the desired consistency. Add the vanilla extract, cinnamon, and cardamom. Beat on high speed until the icing is light and fluffy, about 2-3 minutes.
12. Pipe the chai butter icing over the cooled cupcakes. Decorate however you wish. You can add sliced pistachios, almonds, or even edible Diwali designs.

* Egg-free alternatives
For those who are fasting or don’t eat eggs, here are some simple substitutes that you can use in place of eggs to enjoy these Diwali recipes, without compromising on taste or texture:
· Mashed Banana: Replace one egg with ¼ cup of mashed banana for moisture and binding.
· Apple Sauce: Replace one egg with ¼ cup of unsweetened apple sauce to keep your baked goods moist and soft (this can be homemade or store-bought).
· Double Cream/Greek Yoghurt: Replace one egg with ¼ cup of double cream or Greek yoghurt for a rich and creamy texture.

Tetley Chai Giveaways

Tetley has also arranged some great social media giveaways to celebrate Diwali this year. Prizes include a candle-making kit along with the Tetley Chai range – including the new Tetley Chai Latte – all valued at R850. Be sure to follow @TetleyTeaSA on Facebook and Instagram and stand a chance to win one of two prizes!

Find the new Chai Lattes in leading supermarkets, on Takealot, and at www.joekels.co.za. For recipes, advice and tips, visit the Joekels website at www.joekels.co.za or follow @TetleyTeaSA on Facebook and Instagram.

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Author: Agnes Matladi from Olivia Jones Communications on behalf of Joekels.

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