Cook:
Saroj Kering
Try-out
our other recipes:
. Bele
Gasagasa Payasa
. Chocolate
Cereal Diyas
. Creamy
Hot Chocolate
. Pal
Payasam
. Semiya
and Banana Kheer |
Method:
Line diyas moulds with foil paper well pressed. Keep
aside.
Place a large pan or double boiler with water to boil.
Place a small pan or upper section over simmering water.
Add chocolate chips and butter melt while stirring very gently.
When smooth and even in texture, add cereal.
Mix well, take off fire, and cool a little.
Pour a small portion into a prepared diya, press into shape with back
of a teaspoon.
Repeat for remaining mixture. Allow to cool and harden.
Refrigerate if necessary till hard.
Carefully pry out of mould, peel off foil, and place on a plate.
Fill as desired. Repeat for all diyas.
Making time: 30 minutes
Makes: 5-6 diyas
Shelf life: 4-5 days
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