Embracing and enjoying culture is guiding the way Depinder shows up in our multicultural and diverse Australia.
We live amongst people from all over the world....and being Indian has become an integral part of my identity and how I carry and represent myself...we embrace our culture so well and are so proud of it.Depinder Chibber
In this episode of My Diwali Depinder explores what it means to be a part of a growing diaspora of migrants embracing Australia as their home, and the importance of keeping family traditions alive.
Depinder also shares memories of her childhood in Delhi tasting unlimited free mithai while late night shopping at the Diwali markets with her dad.
She remembers the streets lit up with colourful paper lanterns, learning how to make gujjiyas as a little girl and teaching herself the art of creating rangoli after migrating to Australia.
Depinder's Rangoli
I really want my daughters to be able to embrace our culture...they can say my mum was born in India and she learnt to make a Rangoli all by herself and she taught me how to do it.Depinder Chibber
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Try Depinder's easy Kalakand Recipe, an Indian dessert popular for Diwali!
KALAKAND RECIPE
Ingredients:
2 cups Ricotta Cheese
2 cups Milk Powder
1 cup jaggery
¼ tsp Cardamom powder
4 tbsp Ghee
Method:
In a microwave square dish add the melted ghee and all the other ingredients,
mix them well and microwave for 2 minutes.
Give it a good mix and pat it down, flattening the mixture in the dish.
Now microwave this at 1 min increments patting the mixture down after each
minute.
Repeat this process 4-5 times.
Let the mixture cool down and cut into pieces, garnish it with sliced nuts (I
personally love using pistachios and almonds) and a few strands of saffron.
Kalakand Dessert made in the microwave
Executive producer and host: Raksha Burman
Edit and sound design: Delys Paul