Name: Choco Diya recipe by Neena Pandey at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Mariegold biscuits 12; Cocoa powder 2 tablespoons; Milkmaid 2 tablespoons; Hershey's Chocolate Syrup 2 tablespoons; sugar 1 teaspoon; Milk Powder 2 tablespoons; Luke wark milk 2 tablespoons; Pure Ghee ¼ teaspoon; Yellow food colour ¼ teaspoon; Silver balls ½ teaspoon; Teardrop mould 2

Ingredients Serving: 4

Mariegold biscuits 12
Cocoa powder 2 tablespoons
Milkmaid 2 tablespoons
Hershey's Chocolate Syrup 2 tablespoons
sugar 1 teaspoon
Milk Powder 2 tablespoons
Luke wark milk 2 tablespoons
Pure Ghee ¼ teaspoon
Yellow food colour ¼ teaspoon
Silver balls ½ teaspoon
Teardrop mould 2

Instructions

Crush mariegold biscuits in a mixer and make powder.
Take a bowl and add biscuit powder, cocoa powder and mix it well. Then add 2 tablespoons of milkmaid and Hershey's Chocolate Syrup and make a fine tight dough out of it.
Now take another small bowl and add milk powder, sugar and little yellow colour and mix it well. Then add little Luke warm milk and make a paste. And keep it in the fridge for few minutes.
Grease your hands with pure ghee and take some portion of the biscuit dough now place it inside the mould and give it shape and remove it slowly.
Now make a small space between the Diya so that the yellow paste can be poured.
Make other diyas with the same process. Pour yellow paste inside each and place almonds at the front.
Decorate it with silver balls and serve.

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