Ingredients:
1 cup chocolate chips or buttons
2 tbsp. Butter
2 cup rice, wheat or other cereal
Method:
- Line diyas moulds with foil paper well pressed. Keep aside.
- Place a large pan or double boiler with water to boil.
- Place a small pan or upper section over simmering water.
- Add chocolate chips and butter, melt while stirring very gently.
- When smooth and even in texture, add cereal.
- Mix well, take off fire, cool a little.
- Pour a small portion into a prepared diya, press into shape with back of a teaspoon.
- Repeat for remaining mixture. Allow to cool and harden.
- Refrigerate if necessary till hard.
- Carefully pry out of mould, peel off foil, place on a plate.
- Fill as desired. Repeat for all diyas.
Making time: 30 minutes
Makes: 5-6 diyas
Shelflife: 4-5 days
Note: Use a thin flat blade of a knife to pry out shapes from moulds more easily. Or warm a cloth over a warm skillet, press on outer side of mould for just a few seconds, then pry out easily. Do not keep too hot for fear of burning the cloth, and too long for fear of melting the shape.
Diwali Specials Index
