Indulge in the festive spirit of Diwali with a delightful twist! This year, alongside your traditional diyas and decorative candles, why not surprise your kids with something truly unique – edible chocolate diyas! Imagine sweet, melt-in-your-mouth delights that resemble the traditional diya shape, but are made from a luscious blend of unsweetened cocoa powder, jaggery, and homemade khoya (evaporated milk solids). The result is an irresistible, sweet chocolate mixture that you can shape into adorable edible diyas. It’s a treat that will surely leave everyone craving for more. So, this Diwali, get ready to savor the festive joy with these delectable edible chocolate diyas!
Edible Chocolate Diya Recipe for Diwali: Making Delightful Edible Diyas!
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. Simply incorporate unsweetened cocoa powder and mix thoroughly.
3. Cook the mixture for about a minute and then turn off the flame. Avoid overcooking, as it may cause the mixture to become hard and chewy, making it challenging to shape.
4. Transfer the mixture to a plate and let it cool down until it’s easy to handle. Then, shape the mixture into six equal balls.
5. Carefully shape the balls into diya shapes. If you find it challenging to shape them, don’t worry! Simply flatten the ball slightly, add chopped pistachios on top, and savor them as chocolate khoya peda treats.
6. For added appeal, consider leaving the diyas empty or filling them with saffron-flavored khoya. The choice is yours!
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!
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
Instructions
- 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.
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