Deepwali ke diya

Name: Deepwali ke diya
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: For diya; 2 kg Carrot/gajar; 2 litre Milk; 1/2 cup Mawa/whole dried milk; 4 tbsp Clarified butter; 1/2 cup Sugar; 1/4 tsp Cardamom powder; For ghee; 500 ml Milk; 2 tbsp Vanilla custard; 2 tbsp Sugar; For bati; 1 tbsp Almonds

Mukti Sahay @muktivijay_203

#deepawali

Mukti Sahay @muktivijay_203

Saved

Ingredients

60mins

10 servings

For diya
2 kgCarrot/gajar
2 litreMilk
1/2 cupMawa/whole dried milk
4 tbspClarified butter
1/2 cupSugar
1/4 tspCardamom powder
For ghee
500 mlMilk
2 tbspVanilla custard
2 tbspSugar
For bati
1 tbspAlmonds

Saved

Steps

60mins

1

For diya
Wash and chop the carrot.
2

Pressure cook the chopped carrot and milk.
3

When cooker release the whistle switch off the flame.
4

Once cooled,open the lid.
5

Heat clarified butter in a pan and transfer the carrot in a pan
6

Stir continuously till thick.
7

Simmer the flame,when the mixture(milk and carrot) gets dried add mawa and sugar and saute for 4 - 5 mins.
8

Add cardamom powder and dry fruits and mix well.
9

For ghee
Boil milk in a thick bottom vessel.
10

Once boiled,keep it in a low flame.
11

Add custard powder and sugar in a half cup of cold milk and mix well.
12

Add this custard powder mixture in the boil milk and mix well.
13

Stir continuously for thickening the milk.
14

Switch off the gas.
15

Once cooled,keep in the fridge.
16

For bati
Soak almond for 3 - 4 hours and remove the skin
17

Cut into long thin pieces
18

Take carrot halwa and make the shape of diya.
19

Keep in the fridge for 4 - 5 hours.
20

Now fill the diya with custard and add the almond pieces to bati
21

Diya and bati is ready to eat