How to make Chocolate Diya -

This Diwali you can make edible diyas which the kids will simply love

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Khoya/mawa (375 grams), Sugar (125 grams)

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Doodh Ki Barfi Vrindavan Peda Walnut Burfi Butterscotch Burfi

Chocolate Diya

Chocolate Diya Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Diya Recipe

  • Khoya/mawa (375 grams) , grated 2 cups + 1 tablespoon

  • Sugar (125 grams) 1/2 cup

  • Cocoa powder 2 tablespoons

  • Liquid chocolate food colour 1/8 teaspoon

  • Almonds , slivered and soaked in saffron water 7-8


Step 1

Heat a non-stick pan, add khoya and saute till it melts. Add sugar and mix well and cook, on medium heat, stirring continuously, till sugar dissolves and mixture starts leaving the sides of pan.

Step 2

Transfer a small portion of cooked mixture into a small bowl and the remaining mixture into another bowl. Add cocoa powder to the mixture in the second bowl and mix well. Add liquid chocolate food colour and mix well. Refrigerate both mixtures for 10-15 minutes or till they are set.

Step 3

Divide cocoa-khoya mixture into medium equal portions and shape each into a ball. Flatten each ball slightly, raise the edges and shape into a diya.

Step 4

Take small portions of the plain khoya mixture, roll and shape into vaatis. Place them on the diyas.

Step 5

Stick soaked almond slivers on vaatis to form jyot (flame).

Step 6

Transfer the prepared diyas on a serving plate and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.