Diwali is just round the corner and you’re probably busy bringing out all your diyas and decorative candles. How about this Diwali, we tell you that you can have your diyas and eat them too? Yes, this year, surprise your kids with these absolutely delicious and melt in mouth edible diyas ! Unsweetened cocoa powder and jaggery is mixed with home made khoya (evaporated milk solids) and cooked little to give a melt in mouth sweet chocolate mixture which is further shaped into diya. Don’t know about you, but I sure am trying out this edible chocolate diya recipe for Diwali!
Edible Chocolate Diya Recipe for Diwali
Ingredients:
- 250 grams khoya (I have reduced 1 liter full cream milk to get this)
- 1 tablespoon unsweetened cocoa powder
- ¼ cup jaggery powder
Method:
1. In a heavy bottom non-stick pot, add the crumbled khoya and jaggery powder and cook on a medium flame until all the jaggery has melted completely and well blended with the khoya mixture. This may take around 5-6 minutes.
2. Add unsweetened cocoa powder and mix well.
3. Cook the mixture for another minute or so and put off the flame. Do not cook for longer, as it may turn hard and chewy and can be difficult to shape.
4. Remove the mixture on a plate to cool down enough to handle. Make six equal balls from the mixture.
5. Shape the balls into diyas. If you are having trouble shaping the diya, it’s okay. Just flatten the ball slightly , top with some chopped pistachio and enjoy as chocolate khoya peda.
6. If you like, you can leave the diyas empty or stuff them with saffron flavored khoya which makes them more appealing.
These adorable diyas are edible and healthy treats too as they are sugar free. You want to keep them mildly sweet, so adjust the jaggery as you like. You can also flavor the diya with vanilla or cardamom powder. With just three ingredients, this edible chocolate diya recipe is a breeze to make, especially if you already have khoya on hand. So hurry up and light up your tummies with these yummy treats!
- 250 grams khoya (I have reduced 1 liter full cream milk to get this)
- 1 tablespoon unsweetened cocoa powder
- ¼ cup jaggery powder
- In a heavy bottom non-stick pot, add the crumbled khoya and jaggery powder and cook on a medium flame until all the jaggery has melted completely and well blended with the khoya mixture. This may take around 5-6 minutes.
- Add unsweetened cocoa powder and mix well.
- Cook the mixture for another minute or so and put off the flame. Do not cook for longer, as it may turn hard and chewy and can be difficult to shape.
- Remove the mixture on a plate to cool down enough to handle.
- Make six equal balls from the mixture and shape them as diyas. If you are having trouble shaping the diya, it's okay. Just flatten the ball slightly , top with some chopped pistachio and enjoy as chocolate khoya peda.