Here is the recipe to make an edible Coconut Diya which contains a Khoya filling.
It is a delightful food that can be made with children in the kitchen for Diwali.
INGREDIENTS
Diyas
5 cups Dry Coconut Powder or fine flakes
1 tin Condensed Milk
1 tsp. Butter or Ghee
1/2 tsp. Cardamom powder
Almonds for wicks
Khoya Filling
3 cups Full Cream Milk
300 ml Thickened Cream
1 tin Condensed Milk
METHOD
Khoya Filling
1. Put all the ingredients in a microwave proof container.
2. Mix it up
3. Heat it on high for 4 minutes.
4. Take the container out and stir it.
5. Heat it on high again for 4 minutes.
6. Stir it again.
If you are not using the Microwave then just heat the mixture in a thick bottomed pan on the stove for 5-6 minutes (or more , until the consistency starts to thicken), making sure that the mixture does not stick to the bottom.
Alternatively you can make the Khoya (Mawa) traditionally or use Mawa powder available from all good South Asian stores.
Diyas
1. Empty condensed milk into large pan (ideally non-stick).
2. Add 4.5 cups coconut into the pan and mix well.
3. Cook mixture on low heat, stirring continuously. Do not allow the mixture to scald at the bottom.
4. Cook until mixture forms a soft lump and leaves side of pan.
5. Let the mixture cool for a short time until it can be shaped by hand.
6. Grease palms with the butter.
7. Roll portions of mixture into ping-pong sized balls.
8. Shape carefully into Diyas, with a circular depression and mouth for the wick.
9. Coat with leftover dry coconut powder to help handling.
10 Chill in the fridge to allow them to set into shape.
11. Fill each Diya with the Kohya filling
12. Add an Almond as the wick. And enjoy!