Diwali Special: Edible Sweet Diyas

 

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The festival of lights is here and what better way to celebrate it than with good food and lots of indulgent mithai. Store brought sweets can never quite match up to home made delicacies, ones we all have grown up relishing. Kheer and Laddoos have been a very important part of our lives; Every festival and occasion has been welcomed and celebrated with at least one of these. So this Diwali, combine your favourites with a slight twist and surprise your dear ones with all the deliciousness.

What you will need: 

For the dough:

1 cup wheat flour

10 cardamoms

Pinch of salt

1 tablespoon oil

1/4 cup water

Oil to fry

For the Kheer 

1/2 cup cooked rice

1/4 cup sugar

1/2 cup milk

1 tablespoon fresh cream

5 cardamoms

Chopped dry fruits

For the Laddoo:

1/2 cup rava

2 tablespoon ghee

Cardamom

1/4 cup sugar

Water

What you will need to do:

To make the Edible Diyas:

1. Start by adding the wheat flour, salt, cardamom, oil and water in a large bowl.

2. Knead it well till it makes a firm dough.

3. Scoop out portions of the dough, shape them to roughly look like diyas and deep fry them until golden brown.

To make the Kheer:

1. In a heavy bottom pan, add in the milk and sugar.

2. Stir until the sugar is dissolved. Add the rice and cardamom and mix well.

3. Let it cook until it thickens up quite a bit. Add in the dry fruits and keep aside t cool.

To make the Laddoos: 

1. Take a kadhai and add in the ghee. Once it is hot enough add in the cardamom and stir.

2. Add in the rava and sugar and roast it for about 5 minutes or until a little cooked.

3. Add in a little water, mix well and let it cook for about 2-3 minutes and keep it aside to cool.

4. Once the mixture has cooled, take portions and roll them into small balls.

Also Read: Not Your Regular Gulab Jamun

Assemble:

1. Once the edible diyas have cooled, scoop in some kheer in them and top that off with a laddoo.

2. Garnish with chopped nuts, saffron and edible silver pearls.

3. Keep them in the fridge to set for around 10 minutes before you serve them.

Tips:

1. The kheer can be substituted with shrikhand, custard or anything else you prefer.

2. If you can’t shape the dough like a diya, you can just shape it into small round bowls instead.

3. Make sure all your elements are completely cooled before you put them together.

4. If you want the dessert to be extra sweet, you can dip the diyas in sugar syrup (you can make this by boiling equal parts of sugar and water and completely cooling it down before use), after you fry them. Make sure to eat it immediately after this as leaving it for long will make it soggy.

 

 

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