November 6, 18:30Aaj Tak

Recipe for the traditional sweet Diya: how to make a beautiful and tasty dessert imitation of a lamp from mawa and sugar

Diwali is a sacred festival of light and joy, and during such times, one wants to prepare something original and unusual at home. Instead of usual laddus and barfis, you can try making a sweet that resembles a lamp (diya) externally and has a rich taste. This diya-bati mithai is easily made from pure mawa (goat cheese).

Recipe for Diya Sweet

Making this sweet requires specific ingredients. You need 500 grams of fresh and pure mawa, 1 cup of sugar or powdered sugar, 1 teaspoon of cardamom powder, 3-4 tablespoons of cashew and pistachio powder, 15-20 strands of saffron soaked in one teaspoon of warm milk, as well as ghee or butter for greasing hands. For the bati (wick), you can use a long piece of cashew, a sliced pistachio, or a clove.

Secret Tips for the Perfect Diya Shape

To prevent cracks on the edges when shaping the diya, it is important to ensure that the mawa does not become too dry during frying. Adding milk with saffron not only gives the mawa a magnificent yellow color but also enhances its appearance, making it look more like a lamp.

Preparation Instructions

First, fry the mawa in a thick-bottomed pot over medium heat for 3-4 minutes to remove any raw taste. After that, the mawa should be removed and allowed to cool slightly. When the mass becomes warm, gently mix in the powdered sugar, cardamom powder, and saffron milk, thoroughly mixing all components.

Next, knead the mass by hand until you get a smooth and soft dough (do). If the mixture seems too wet, you can add a little cashew powder. Then, cut small pieces from this dough, about the size of a lemon. Each piece is first shaped into a circle, and then slightly pressed in the center with your thumb to give it the shape of a diya. The top part is then slightly pulled forward, creating a space for the bati.

A small piece of cashew, pistachio, or clove is inserted into the inner part of the diya to imitate a burning wick. Optionally, the edges can be decorated with silver foil. The finished diyas must be placed in the refrigerator for 30 minutes to set the shape. The resulting beautiful, attractive, and tasty Diya-Bati sweet is ready to be served on Diwali, and guests will surely appreciate your ingenuity.

Similar stories

www.aajtak.inNovember 5, 18:30

Fuljadi Sweet Recipe from Dry Milk and Sugar for Diwali

During the Diwali festival, it is impossible to do without a variety of sweets. Instead of traditional laddu and peda, you can try something new and trendy that is currently popular on social media. This refers to the Fuljadi sweet, which looks unique and attractive, reminiscent of a Bengali firework, while possessing a very rich flavor.

This sweet can be easily made at home using pure dry milk (khoya) and sugar. It will delight both children and adults with its unusual appearance.

There is also a variation of making this viral sweet using chocolate cookies, where cookie powder is used instead of dry milk and condensed milk is used to form the dough. The item is then coated with chocolate syrup, powdered sugar glaze, and silver dust, giving it a firework appearance. However, this article presents the traditional method of preparation, using dry milk and sugar.

The following ingredients are required for preparation: 400 grams of dry milk (mava, fresh and pure), half a cup of sugar or powdered sugar, one teaspoon of cardamom powder, two tablespoons of nut powder (pistachio or almond). For the syrup, one cup of sugar and half a cup of water are needed to obtain a slightly sticky syrup.

First, the mava should be roasted in a heavy pot over medium heat for 3-4 minutes to remove any raw taste. After that, the mass must be transferred to a plate and allowed to cool completely.

When the mava cools, powdered sugar, cardamom powder, and nut powder are added to it. These ingredients are thoroughly ground by hand until a uniform and smooth dough is obtained.

Small balls are formed from the resulting dough, which are then wrapped around a thin stick so that they resemble fireworks. These 'fireworks' are dipped in the prepared light syrup for one minute, then removed. To give them a realistic look, they are covered with dry sugar.

The finishing touch is sprinkling edible silver dust. The finished, beautiful, and delicious Fuljadi sweet is ready to be served to children and guests during Diwali, and everyone will appreciate its design and taste.

iol.co.zaOctober 27, 12:45

Simple recipe for bondi ladoo

Aunty Babez presents a simple recipe for bondi ladoo that can be made at home for the Diwali festival. This dessert is prepared using granular flour, coconut, almonds, and sticky sugar syrup.

For the syrup:

To prepare the syrup, two cups of sugar and one and a half cups of water are required. They should be brought to a boil until the syrup becomes sticky.

For the ladoo base, you need to mix granular flour, melted ghee, baking powder, and yellow food coloring in a bowl. Then, gradually add water and whisk until a liquid batter is obtained, without using all the water.

The heated mixture of ghee and oil must be heated to a very high temperature. The batter is poured through a skimmer into the deep fryer and fried in a large amount of oil. The finished ladoos are removed and set aside.

In another large bowl, mix the fried ladoos with coconut, almonds, ground cardamom, and nutmeg. After that, add the prepared syrup and stir occasionally until the syrup is completely absorbed. The final step is to shape the resulting mass into small balls and sprinkle them with colored almond petals.