Diwali is a time of making and eating your favorite sweets and savories. From bhujias to chaklis to burfis and milk cakes, the list is endless. If you want your Diwali thali to stand out from the rest, then try this easy chocolate diya recipe which is sure to wow the receivers of your thalis. You can use it as a festive, yet edible centerpiece to your plate or presentation.
This recipe is a twist to the classic peda recipe. It is simple and can be made under 15 minutes. If you still have peda dough left over, or are pressing on time, then you can easily convert the dough into regular pedas.
INGREDIENTS
2 tbsp Ghee
1 condensed milk can
1.5 cups Milk Powder
1/2 tsp Cardamom powder
2 tbsp Cocoa powder
Sliced almonds
Food coloring (optional)
Saffron strands (optional)
Crushed pistachios (optional)
DIRECTIONS
In a microwave safe bowl, mix ghee, condensed milk, milk powder and cardamom powder.
Out of the above mixture remove 2-3 tbsp of the mixture and keep separately to use as wicks for the diyas.
To the rest of the mixture, add 2 tbsp of cocoa powder and mix well.
Now microwave this for a minute. Remove from microwave give it a stir and again microwave for a minute. Repeat this two more times, for a total of 4 mins stirring in between every minute. Make sure the peda mix doesnt dry out and is still soft to touch.
While this mixture cools, follow the same technique to microwave the one that you have kept aside for making wicks.
Once the peda mixture feels warm (not hot) to touch, divide the chocolate mix into small portioned balls. Shape each ball into diyas, using your thumb, ring finger and palm of your hand. Make a small spout for the wick and flame. Grease your fingers and palm with some ghee, if the mixture is sticky.
Roll the white mixture into small wicks and place it in the diyas.
(optional) Dip the sliced almonds in yellow/orange/red food coloring to resemble a flame.
Place the sliced almonds at the end of the wick. Press it in firmly so it doesnt fall off.
(Optional) Dip a toothpick into food coloring and create designs on the diya.
Keep the diyas in an air-tight container until ready for presentation, as they can get chewy otherwise.
If there is more of the peda mixture left over, mold them into regular round pedas. Press saffron strands or crushed pistachios into the center of each peda to give them a decorative look.
Wow your friends and family by using the diyas as centerpieces in your thali, or as mithai.
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