Happy Diwali to everyone.
Have a blessed and blissful Diwali.
May God fulfill all your wishes in wealth, health & happiness in your life.
Diwali/ Deepawali or the festival of light is an ancient Hindu festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India. The festival spiritually signifies the victory of light over darkness.
This post is going to be a part of #FoodieMonday #Bloghop #Theme diwali sweets.
Planned to make something new. And the result of my experiment is here.
I had some grated, khoya/mawa/ reduced or dried milk, paneer/cottage cheese and a jar of chocolate fudge spread in my pantry.
Used them and got a heavenly taste. Mixed flavour of chocolate, cardamom and coconut, wow a really delightful taste.
If you don’t have chocolate fudge spread you can use chocolate sauce or melted chocolate too.
I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.
I used chocolate mould you can use any mould or simply roll them with chocolate stuffing and make laddu. Or give any shape.
Grated coconut- 1/2 cup
Mawa/ khoya or reduced milk – 3/4 cup
Paneer or cottage cheese – 1 cup
Milk 1/2 cup
Sugar – 1/4 cup or to taste
Cardamom powder – 1 teaspoon
Chocolate fudge spread – as required
Grind the grated coconut and keep aside.
Now grind the khoya/mawa or reduced or dried milk altogether to make a smooth paste.
Heat the milk in a pan. Add the coconut and cook on low flame stirring occasionally.
When the mixture dried up add khoya paneer paste and sugar. Add 1-2 teaspoon less taste after mixing add more if require.
Cook on low flame. Keep stirring till the mixture dried up.
Mixture shouldn’t be completely dried up. We need a smooth and soft texture.
Add cardamom powder and mix well.
Let it cool.
Knead with your finger tips to make it more smooth.
Take a chocolate mould. Fill the mould half with the mixture.
Put 1/4 teaspoon chocolate fudge spread on it.
Now fill the mould with coconut khoya paneer mixture. Press lightly.
Keep the mould in refrigerator for 1-2 hour.
Your choco coco delight is ready.