Add a zing to your Diwali celebrations with these edible chocolate Diyas.
My day is made when my son Siddharth gets overjoyed seeing these Diyas. Being a chocolate fan, he, of course, likes to gobble these but at the same time doesn’t forget to compliment me that these look so real.
Despite having a variety of beautiful electrical lights, Diwali is incomplete without Diyas. No matter how much we illuminate our house and surroundings by electrical lights, for Pooja purposes we light Diyas and candles only.
Lighting Diyas is fine but what about eating Diyas? Yes, here I am talking of edible Diyas.
How To Make Edible Chocolate Diyas
These Chocolate Diyas are actually made of khoya/mawa to which cocoa powder is added to give the colour of clay. And then this is given the shape of Diya. The recipe is simple but it amuses everyone.
They look so real that no one easily believes it is edible. If you tell them, they would first look in despair, pick up, roll it all over, take a very tiny bit first… trying to ensure that no prank is being played on them. Once in the mouth, they would be amazed by the taste as well with the idea.
I made these Diyas inspired by Sushma Iyer’s edible Diyas but followed an altogether different recipe. Using this recipe, I normally make chocolate laddoos, especially on Ganesh Chaturthi. The same laddoos have been given the shape of Diyas and they look amazing.
Related Recipes :
- Homemade Mawa/khoya
- How To Clean Silver At Home (Laxmiji Ganeshji Idols)
- Anjeer Khajur Rolls
- Gulab Jamun Trifle Pudding
Detailed Recipe With Step By Step Pics
- Cook khoya, homemade or store-bought, with ghee and sugar on medium flame till it leaves sides.
- Keep aside 1 tbsp of this mix, for making wicks.
- Mix cocoa powder in the remaining mix.
- Let it cool down little. When still warm, knead it for 5 minutes so that it becomes glossy.
- Make a ball first, then give it the shape of Diya.
- Make wicks with the white dough. Take very little dough and rub between palms to make wicks. Place this wick in the prepared Diya.
- Make all Diyas like this.
- Serve these to your guests or use for gifting.
Tip: If making Mawa at home, then add cocoa powder while mixing milk powder and water only and then cook it. And for wicks, mix little milk powder and water separately.
Recipe Card Of Edible Chocolate Diyas
Edible Chocolate Diyas
Edible Diyas / Chocolate Diyas add a special zing to the festival of lights, Diwali. Made with Khoya and cocoa powder, these are not only simple to make but appealing to the eyes.
- 150 g Khoya/Mawa Homemade or Store Bought
- 5 o g Powdered Sugar
- 1 Tsp Clarified Butter Ghee
- 1 Tbsp Cocoa Powder
In a pan, put ghee, mawa and sugar.
Stirring continuously, cook this mix on the medium flame for 5 to 6 minutes till it leaves sides.
Take 1 Tbsp of this mix and keep it aside. This white part will be used for making wicks.
Add cocoa powder to the remaining mixture and mix thoroughly.
Switch off the gas stove and let the mix cool down a little. It will be paste-like at this stage.
As it cools down, it will thicken up, like a dough.
Knead this dough for 3 to 4 minutes so that it turns glossy.
Take a small portion, roll it like a ball and then give it the shape of Diya.
Make wicks using the white khoya mix.
Keep wicks in the diyas and enjoy.
- Make wicks of different lengths and thickness to give them a real look.
- After cooking (and even after mixing cocoa powder), it will be in paste form, not possible to give any shape. But as it cools down it becomes dough like and can be shaped into anything.
- Give these the shape of laddoos/modak and use for Ganesh Chaturthi.
I am sure you will try out this easy but interesting recipe of Edible Chocolate Diyas this Diwali.
I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.
Happy Celebrations to you all…