It’s two days before Deepavali. A family home in Ara Damansara here bursts into colour, sound, and the irresistible aroma of roasted flour and ghee.
Outside, beside their lush garden, a singular gas stove flickers. Bowls gleam in the sunlight as hands – young and old – stir, mix and roll golden ladoo.
The rhythmic beat of the dhol fills the air, laughter spills over, and the atmosphere feels less like a cooking session and more like a carnival.
For husband-and-wife duo Rajender Singh and Manjit Kaur, this isn’t just about making sweets – it’s about preserving a family legacy.
“Nowadays, not many people do this anymore – it’s slowly fading. So we’re keeping it alive, and we want to do this every year,” Seremban-born Rajender, 49, told FMT Lifestyle.
“We bring in friends from various races and…