As the final days of the blessed month of Ramadaan unfold and preparations for Eid-ul-Fitr swing in, the Laudium Sun joins Hadia Ali, Mariam Sheik Dawood, Aliza Ul Haq, Muzinah Jooma and Fatima Zahra of PMT College, in extending warm wishes to our readers and indeed all Muslims for Eid-ul-Fitr. “May your homes be filled with laughter and your lives with blessings, as you celebrate the auspicious day. As we bid farewell to Ramadaan, let us carry forward the important lessons of self-discipline, compassion and gratitude and let us continue to uphold the values of kindness and generosity, that defined this sacred month. Let us remember and pray for our dear ones who have left this world and let us also remember those throughout the world, who are being oppressed, especially our brothers and sisters in Palestine. Eid Mubarak!”

Eid messages from the community…

Muhammad Reza Ebrahim – Principal of Al Ghazali Colloege:
“Assalaamu Alaykum to the Muslim Community. The Board of Governors, Principal and Staff of Al Ghazali College make dua that everyone enjoys a blessed Eid. Let the steadfastness, perseverance and discipline practiced in Ramadan be a springboard for becoming better human beings. Remember to always keep the Palestinians and all oppressed communities in your duas May Allah (SWT) protect and guide all of us. JazaakAllah.”
Asma Mohammad of Ninette Str, Erasmia:
“Let this day bring new hope and opportunities in your life. May you welcome them with an open mind and fresh thoughts. Eid Mubarak.”
Shaheen Wahab – Laudium CPF Chairperson:
“On behalf of the Laudium CPF, we extend heartfelt wishes to all Muslims celebrating Eid. May this auspicious day be filled with joy, love, and blessings for you and your loved ones. May the Almighty shower you with abundance and happiness today and always. Eid Mubarak!”
Mohamed Salim Lakhana of 3rd Ave, Laudium:
“May God Almighty open the doors of happiness for you and fulfil all your dreams. Eid Mubarak to you and your family!”
Shakeel Bhaktawer – Cllr Patel’s office:
“Eid Mubarak to all our Muslim residents and visitors to our Ward. The same attitude and humbleness we had during the holy month of Ramadan should be evident in our commitment towards uplifting our community. From the Councillors office, we are committed to serving the residents of Ward 61.”
Ml. Shoaib Vali – Imam of Ghousia Masjid:
“On this Mubarak occasion of Eid-ul-Fitr I take the opportunity to wish all Muslims Eid Mubarak. Let us pay our gratitude to Allah Almighty for His bounties and Rahmat that He bestowed upon us. Wishing you all peace, happiness and prosperity. May the blessings of Allah be with you and your family forever and always. Ameen.”
Ml Aboo Chouglay – The Garden Social Services:
“A Day to celebrate…. Eid. Our spiritual efforts and sacrifices have brought us to this noble day of Eid. Let this blessed energy continue within ourself in maintaining this ongoing upliftment of the self and building a Community of Love and Understanding.”
Aqeela Bhana of Primrose Str, Laudium:
“Eid Mubarak!!May Allah send His love like sunshine in His warm and gentle way to fill every corner of our hearts and fill your happiness with love and joy.”
Mohammed Fardeen Cassim of Eldoraigne Manor:
“On this auspicious occasion of Eid, let’s pay gratitude to the divine light for all the wonderful things in our lives. Eid Mubarak!”
Ismail Jeewa of Mendhi Str, Laudium:
“Eid is a time to cherish with loved ones and create beautiful memories. Wishing you a delightful Eid-ul-Fitr filled with love and laughter. Eid Mubarak.”
Hoosein Ebrahim of Agra East, Laudium:
“Eid is the time of year when you should amend your mistakes and forgive others mistakes. May Allah on this day grant you wisdom and kindness.”
Aryan Domun of Slate Crescent, Monavoni:
“No matter where you are or what you are doing, remember that Allah is always with you to help and guide you in every important step of your life. Eid Mubarak!”
Faizah Khan of Barilla Crescent, Lotus Gardens:
“Eid Mubarak! May this auspicious day of Eid-ul-Fitr bring joy, prosperity and blessings to your life.”
Mansoor Allimia – Principal of CIS:
“Eid is the reward after a month of sacrifice. A day of joy and celebration. But this joy is also tinged with sadness as we remember the men, women and children of Palestine who scrounge for food daily as they escape the bombs and gunfire of the heartless Zionist butchers. But Allah has promised that justice will prevail and we wait for the day when Palestine will finally be free. Eid Mubarak to all.”

Bhabhi’s Corner – Special Eid Edition

Welcome dear readers to this edition of your favorite column. For those of the Islamic faith, the sacred month of Ramadaan is drawing to a close… and rapidly moving towards the joyous finale of Eid-ul-Fitr. The Bhabi’s Corner team has compiled a special page for this edition, featuring a selection of recipes in anticipation of Eid. We hope that you enjoy every bite of these special delights. Bhabi’s Corner takes the opportunity to wish our Muslim readers a joyous and peaceful Eid-ul-Fitr which could be celebrated on Wednesday – April 10 or Thursday – April 11 (subject to the sighting of the new moon).


Makes ± 24 depending on the size.
This recipe can be doubled for larger quantities.

  • 250g Klim milk powder
  • ± 1/4 cup fresh cream
  • 3/4 cup milk and fresh cream mix (equal amounts of each)
  • 3/4 cup icing sugar, 125g butter
  • ±1/4 tsp saffron / rose essence (its concentrated so be careful not to add too much).


  1. Mix the first 2 ingredients together to a fine bread crumb like texture and allow to dry for a few hours.
  2. Pulse in a food processor until fine and lump free. Mix in ±1 tsp freshly ground elachi and keep aside until needed.
  3. Combine the remaining ingredients in a heavy based pot and bring to a slow boil. Allow to simmer on medium low heat for 8-10 minutes.
  4. Add the Klim mixture into the pot and stir well and fast until it comes away from the sides of the pot.
  5. Remove from stove at this point to prevent drying out.
  6. Set in a greased shallow dish or once it cools slightly to the touch, roll into equal sized balls, push tightly into Malaysian moulds and press put onto a tray or clean surface.
  7. Decorate as desired.

Chana Magaj


  • 1kg chana/gram/chickpea flour
  • 1/2 cup fresh cream, 1kg butter or ghee
  • ±5 tsp freshly ground elachi (according to your taste)
  • 1/4 tsp rose essence
  • 1/4 tsp saffron essence
  • 4 cups icing sugar, 4 cups Klim
  • 1 cup roasted and roughly chopped
  • Almonds and cashew nuts


  1. Place chana/gram/chickpea flour in a large thick based pot.
  2. Warm fresh cream in the microwave (±40seconds), add to the chana/gram/chickpea flour and rub in until it resembles bread crumbs. Leave to dry for an hour or 2, stirring regularly.
  3. Melt butter and add it to the flour pot and bring to a slow boil on medium heat.
  4. Stir continuously for an hour on medium to low heat until the colour darkens and the raw flour smell cooks out. Leave to cool completely in the pot. Once cooled you will find that the butter/ghee has risen to the top.
  5. Mix well to combine butter with the mixture and then add the sifted Klim and icing sugar.
  6. Mix well, press down into a greased pan and scatter the nuts on top….press lightly into the magaj.
  7. You can also use Malaysian cutters.
  8. Leave to set and enjoy.

Cashew and coconut cake


  • 1 cup flour
  • 1 cup castor sugar
  • 4 eggs (separated)
  • 1 tsp vanilla essence
  • 3 tsp baking powder
  • 100g cashew/coconut chocolate (grated)
  • 1⁄2 cup oil
  • 1⁄2 cup warm water


  1. Beat flour, eggs, sugar, egg yolk, water & oil
  2. Add vanilla and baking powder.
  3. Fold in grated chocolate.
  4. Beat egg whites till stiff ·Fold into mixture.
  5. Bake at 180 °C for 45 minutes in tube pan.
  6. Melt 100gr dairy milk chocolate with 1 small tin cream and pour over cake.
  7. Decorate as desired.

Talk of the Town Chicken


  • 1 chicken (disjointed and washed)
  • 1 tbsp red ginger/garlic
  • 1 1⁄2 tsp salt (to taste)
  • ± 1 1⁄2 tsp chilli powder (to taste)
  • 1⁄4 tsp turmeric,
  • 1 tsp jeero
  • 1 tsp dhana powder
  • 2 tbsp. lemon juice


  1. Marinate above for 1 hour.
  2. Cook chicken in ghee till done.
  3. Place in oven tray and make the following sauce.


  • 3 tbsp. olive oil, knob butter, 1 tsp crushed garlic
  • 1⁄2 tsp crushed red chilli (to taste), 1 tbsp. lemon juice
  • Braise to cook, Pour over chicken, Grill for ± 10 minutes till it seals.

Household tips & hints

  • Put 2 peppercorns in your honey jar, it helps to keep ants away.
  • To preserve dry fruit add a couple of cloves to the container.
  • Add a few bay leaves to your flour container, it will help to keep the flour free from moisture.
  • For mosquito bites, dab a mixture of 1 tsp. lemon juice and 1 tsp of vinegar onto the sting. Sprinkle with talcum powder.
  • To avoid discoloration of cut apples, lightly coat with lime juice.

Food for thought

When you find yourself in a position to help someone be happy, because the Almighty is answering that person’s prayer through you.


-Shabnam B.