She sees making these traditional delicacies as a symbol of family love and carefully preserved heritage.

“I learnt these recipes from my mother when I was a teenager, and she learnt it from my grandmother. The spirit of Deepavali truly arrives whenever our family gathers to make murukku and omapodi.

“It’s not just about cooking – it’s about bringing the family together,” she told Bernama at her home on Jalan Jeragan here recently.

While many now opt to buy readymade festive treats, her family remains committed to making their own. According to her, the fruits of one’s own labour bring an incomparable sense of satisfaction.

This spirit has now been passed to the younger members of her family, as she shares the recipes with her 27-year-old daughter-in-law, R Devayanni, and her 26-year-old nephew, M Devesh, who is a chef.

“I want them to continue this tradition. When I am no longer here, let them be the ones to carry it on,” Artiletchumy said.

In the lead-up to Deepavali, her home transforms into a vibrant “mini factory” as she receives orders for more than 50 containers of murukku and omapodi. She is assisted by her sister-in-law, N Bimala, and several other family members.

Her customers include not only members of the Indian community but also Chinese and Malay patrons.

“Many wait for this all year. I can barely keep up with the demand, but it brings me joy. This is my way of celebrating the spirit of Deepavali, by sharing our blessings and happiness with everyone, across all races,” she expressed.

Oher must-have traditional treats in her home include achu murukku, known as kuih ros in the Malay community, and the popular sweet, ladoo. Both are also made from scratch using old recipes handed down from her mother.

“Deepavali isn’t just about the lights; it’s about love, unity, and the memories we make with family. The true meaning of the festival comes alive when we gather, laughing and kneading dough and frying murukku together,” Artiletchumy concluded.