Ingredients:
4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder
Method:
- Empty condensed milk into nonstick or heavy pan.
- Add 3-1/2 cups coconut, mix well.
- Cook mixture on low heat, stirring continuously.
- Do not allow to scald at the bottom.
- Cook till mixture leaves side of pan, and forms a soft lump.
- Cool a little, till it can be shaped by hand.
- Grease palms with butter.
- Roll portions of mixture into pingpong sized balls.
- Shape carefully into diyas, with a depression and mouth for the wick.
- Coat with leftover dry coconut powder to help handling.
- Place a thin long sliver of almond or pista at the mouth for wick.
- Dot edge with jeera goli or cake balls.
- Chill to firm into shape.
Making time: 1 hour
Makes: 20-25 diyas
Shelflife: 2 days room temp. 1-2 weeks refrigerated
Note: Use a tiny diya (even earthen will do), cover neatly with clingfilm and use outer surface, by placing upside, and mould diya over it, using it as a guide and support.
Diwali Specials Index
