The Edible Diwali Divo
This is just something I did for fun when I was bored....it's a just prototype and measurements are probably not accurate but hopefully it'll just stimulate creativity =)
Time: 2-3 hours, Makes: 12 Pieces, Calories/Piece: 42
Ingredients
- 1/4 cup dark chocolate chips
- 1 tsp butter
- 1/4 cup coconut (unsweetened)
- 1/8 cup sugar
- 1/4 cup water
- few drops of yellow food color
- 1/8 cup cashew nuts
- 1 tbsp sugar
- 1/2 tsp ghee
- 1/8 cup water
- few drops of orange food color or yellow and red food color
For the Divo (Chocolate)
- Melt chocolate chips in the microwave
- For the mold, use 1 tablespoon and 1/2 tablespoon measuring spoons. Butter the inside of the 1 tablespoon spoon, add about 1 teaspoon of melted chocolate in the buttered spoon. Butter the bottom of the 1/2 tablespoon and press in to the 1 tablespoon spoon, thereby creating a mold for a chocolate cup
- Freeze the mold for about 30 minutes
- Gently remove the chocolate cup from the spoons and place in the refrigerator for storage
- Heat the water and sugar till it becomes thick and syrupy in consistency
- Add coconut and yellow food color. Mix well. Cook for another few minutes
- While still warm, shape as filling of chocolate cup and let cool
- Grind cashews into a fine powder
- Put sugar in a pan and add water. Boil until thick and syrupy in consistency
- Mix cashew powder into syrup and turn off the heat off the burner
- Split the mix into two and add orange food color or yellow and red food color to one part
- Let both parts cool
Assembly
- Working with the white part of kaju katri, roll a small piece into a snake-like shape about 2 cm long
- Place in chocolate cup starting from center to top edge to represent cotton divet
- Place shaped kopra pak in center to represent oil
- Working with the orange part of kaju katri, use a small piece to form a drop-like shape and place on the outside edge of the cup, attached to the cotton, to represent a flame
- Store in fridge so that it can solidify
