Name: 100% Edible CHOCOLATE DIYA recipe by Rimli D at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 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

Instructions

Take the mawa or khoya in a large non-stick pan and keep stirring continuously on low flame.
Mix condensed milk or sugar with khoya as much as possible with a ladle.
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.
This is the time to switch off the flame and keep the mixture in the pan itself to cool down a bit.
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.
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.
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.
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.
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.
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’.
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.

Similar Recipes