Nupur Yi Shetty has prepared only 1.5 kilograms of funchowza, a traditional Chinese sweet made for Chinese New Year for this year’s celebrations — a stark contrast from two decades ago, when her family would prepare nearly eight kilograms of this sweet item. The Mumbaikar, who is of Chinese-Maharashtrian descent, is one of the last few in the city to continue the annual tradition. Even though her husband hails from the Shetty community, she takes great pride in continuing such traditions, “Earlier, everybody including my aunt, cousins, nieces and nephews, nearly eight to twelve of us, would come together. A lot of hands are needed because it is a delicate sweet and took six to seven hours to make; we would prepare five to eight kilograms. Now, there are only four of us because almost 50 per cent of the family has moved overseas; so I make it only in my house.”

(From left to right) Batches of funchowza laid out on plates for Chinese New Year celebrations; a portion of the traditional Chinese sweet after it is fried. pics courtesy/Nupur Yi Shetty