100% Edible CHOCOLATE DIYA | How to make 100% Edible CHOCOLATE DIYA

By Rimli D  |  25th Oct 2016  |  
5 from 3 reviews Rate It!
  • 100% Edible CHOCOLATE DIYA, How to make 100% Edible CHOCOLATE DIYA
100% Edible CHOCOLATE DIYAby Rimli D
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

19

3

About 100% Edible CHOCOLATE DIYA Recipe

100% edible Chocolate Diyas to surprise your loved ones. Diwali is just around the corner. Have you prepared Diwali sweets for your family and friends?

100% Edible CHOCOLATE DIYA is delicious and authentic dish. 100% Edible CHOCOLATE DIYA by Rimli D is a great option when you want something interesting to eat at home. Restaurant style 100% Edible CHOCOLATE DIYA is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. 100% Edible CHOCOLATE DIYA is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect 100% Edible CHOCOLATE DIYA. 100% Edible CHOCOLATE DIYA is an amazing dish which is perfectly appropriate for any occasion. 100% Edible CHOCOLATE DIYA is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style 100% Edible CHOCOLATE DIYA at your home.

100% Edible CHOCOLATE DIYA

Ingredients to make 100% Edible CHOCOLATE DIYA

  • Finely grated khoya/mawa: 500g (homemade or store bought)
  • Condensed milk: ¼ cup (or approx. equal amount sugar)
  • Cocoa powder: 2 tsp
  • Yellow food color: 1-2 drops
  • Warm milk: 4-5 tsp (for kneading, if needed)
  • clarified butter (or ghee): 1 tbsp (optional)
  • Glazed Cherry

How to make 100% Edible CHOCOLATE DIYA

  1. Take the mawa or khoya in a large non-stick pan and keep stirring continuously on low flame.
  2. Mix condensed milk or sugar with khoya as much as possible with a ladle.
  3. Keep stirring on slow flame. Within a few more minutes you will notice khoya is not sticking to the pan and it is forming a smooth lump.
  4. This is the time to switch off the flame and keep the mixture in the pan itself to cool down a bit.
  5. Once the mixture is cool knead well to make smooth dough. If you feel your dough is too dry add 1-2 tsp of warm milk.
  6. Now make two separate portion of the entire dough in 4:1 ratio. Meaning, in one portion keep 1/4th of the dough and in other portion keep rest 3/4th of the dough.
  7. Mix cocoa powder in the larger portion (i.e. 3/4th portion of the dough) and yellow food color in rest 1/4th portion of the dough.
  8. Grease your palms with clarified butter or ghee and take 2 tbsp of chocolate dough in your palm. Roll it between your palms and give it a shape of circular disc.
  9. Cut out the middle portion of the chocolate dough disc by using a tear-drop cookie cutter. Now gently press the edge by your fingers and give it a shape of ‘diya’. Do the same with rest of the dough.
  10. Now start working with the yellow dough. Take 1 tsp of the dough in your palm & gently press it to give it a shape of small tear-drop. Now carefully place the yellow tear-drop inside the chocolate ‘diya’.
  11. Place the glazed cherry on the pointed edge and press gently to set it properly. Chocolate Diya or Chocolate Sandesh is all set to be served fresh.

Reviews for 100% Edible CHOCOLATE DIYA (3)

Shiva Pande2 years ago

So cute! Will make these for my nephews this Diwali!!! Thank you for sharing...
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Taahira Laiq2 years ago

soooo interesting!
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Shoba Bharathraj2 years ago

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