Dry Fruit Diya

Name: Dry Fruit Diya
Cuisine: Indian
Ingredients: For The diyas; 150 g Sugar; 200 g Kaju Powder; Some strands of Saffron; Pinch Orange Food Colour; Silver Varakh for Garnishing; Inner Part; 1/2 Cup Sugar; 1/2 Cup Khoya; 1/2 Cup Finely Chopped Kaju Badam and Pista; 1/4 tsp Elaichi Powder; 2-3 Drops Dry Fruit Essence; 1 tbsp Kaju Powder; Some Badam with skin peeled

Mital Viramgama @Mital_151277

Rajkot,Gujarat,India

#diwali

Mital Viramgama @Mital_151277

Saved

Ingredients

For The diyas
150 gSugar
200 gKaju Powder
Some strands of Saffron
PinchOrange Food Colour
Silver Varakh for Garnishing
Inner Part
1/2 CupSugar
1/2 CupKhoya
1/2 CupFinely Chopped Kaju Badam and Pista
1/4 tspElaichi Powder
2-3 DropsDry Fruit Essence
1 tbspKaju Powder
Some Badam with skin peeled

Saved

Steps

1

Take 1/2 cup Sugar and add very little water.Make a thick sugar syrup of more than 2 Strings
2

Add 1/2 Cup Khoya to it,1/2 Cup Chopped Dry Fruit,Dry Fruit Essence, Elaichi Powder and then mix for 2-5 minutes on a slow flame
3

Remove from stove and let it cool
4

For the baati of the Diya,chop long pieces of the Badam with skin peeled and then dip for a while in Saffron which is dissolved on Water and then let it dry on kitchen paper for some time
5

For the outer part,take 150g Sugar and make a 2 Strings sugar syrup and then add a pinch of Orange Food Colour and some saffron and mix well
6

Now add Kaju Powder to it.Mix well for 2 minutes on a stove
7

Remove from the stove.Let it cool for a while
8

When it us lukewarm,knead the Kaju Mixture for the outer diya.Make small Puri Size balls and give Diya shapes to it.Once you give shape to all Diya,put about 1 tsp Dry Fruit stuffing instead till it is full.Now place a slice of each Badam and sprinkle some Kaju Powder on top to resemble as ghee.If you like,you may Garnish with silver Varakh or you may even serve without silver Varakh
9

Let it dry for 1 hour and now it's ready.
10

This Mithai is special for this auspicious festival of Diwali and can be served to guests.