एडिबल दिया | Edible Diya | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

How beautiful would it be to make something which fits in just perfect for Diwali? These eatable diyas are going to be your 'shining star' amongst other snacks & mithais. Share it with your loved ones & enjoy a dhamakedar Diwali!

EDIBLE DIYA

Ingredients

1¾ cups almond flour
1 cup sugar
2 tsps milk
1 tbsp liquid glucose
¾ tbsp ghee + for greasing
¼ tsp green cardamom powder
Fondant as required
Hazelnut powder as required
3-4 hazelnuts, cut into small pieces
Rabdi as required

Method

1. Heat sugar and ¾ cup water in a non-stick pan. Let the mixture come to a boil and the sugar melt. Add milk and collect the scum that rises on the surface and discard it.
2. Wipe the sides of the pan with a moist muslin cloth to avoid crystallization.
3. Cook till the mixture reaches 3 string consistency.
4. Add liquid glucose and mix well.
5. Add almond flour and mix till well combined. Add ghee and mix.
6. Take the pan off the heat and transfer the mixture into a parat. Mash with a wooden masher and allow the mixture to cool down.
7. Meanwhile, take a small portion of the fondant and shape it into a long thin strip. Cut it into 4 inch pieces.
8. Spread hazelnut powder on a plate and roll the pieces over this.
9. To make the diyas, grease your palms with some ghee and take a portion of the almond mixture, shape it into a ball and make a cavity in the centre and shape it like a diya.
10. Roll from one end to the other to make a spiral. Place a small hazelnut piece in the centre of the spiral.
11. For assembly, pour a portion of the rabdi into each diya. Place the fondant hazelnut piece over the rabdi. Refrigerate for 20-25 minutes.
12. Gently arrange the diyas on a serving plate. Serve.

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