Chawal K Sweet Diye Recipe: Delicious Indian Rice Flour Dessert
2 hours
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About Chawal K Sweet Diye Recipe: Delicious Indian Rice Flour Dessert
Indulge in the exquisite flavors of Chawal K Sweet Diye, a traditional Indian dessert. This melt-in-your-mouth treat features a delicate blend of rice flour, creamy khoya (dried milk solids), and fragrant cardamom. The subtle sweetness, achieved with powdered sugar, perfectly complements the rich texture.This recipe guides you through the creation of these beautiful, diya-shaped (lamp) sweets, perfect for festivals or any special occasion. The vibrant colors and enticing aroma will make it a memorable addition to your dessert repertoire.Prepare to impress your family and friends with this stunning and delicious homemade Indian sweet. It's easier to make than you think!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Rice Flour Mixture
- 200 gm Rice Flour
- 100 gm Mawa grated
- 200 gm Sugar powdered
- 50 gm Desiccated Coconut grated
- 15 Cashews finely ground
- 25 Almonds finely ground
- 1 tbsp Ghee clarified butter
- 1/2 tsp Food Coloring optional, for a vibrant color, yellow
For the Saffron Milk
- 100 ml Milk
- 1 tbsp Saffron Strands
- 8-10 Almonds blanched and skin removed, for garnish
For the Orange Milk
- 200 ml Milk
- 1 tsp Orange Food Coloring or natural food coloring like saffron
For the Filling
- 50 gm Mawa grated
- 100 gm Sugar powdered
- 1/2 tsp Cardamom Powder finely ground green cardamom
Instructions
Prepare the Almonds
- Soak 8-10 almonds in warm water for 15-20 minutes. Remove the skins and set aside.
Toast the Rice Flour
- Heat 1 tablespoon of ghee in a pan over medium heat. Add 200g of rice flour and toast until lightly golden, stirring constantly to prevent burning. Remove from heat and let cool completely.
Prepare the Colored Milks
- Divide 350ml milk into three portions (approx 100ml, 100ml and 150 ml).
- Heat one portion of milk and add saffron strands. Let it steep to infuse the milk with color and flavor. Soak the blanched almonds in this milk mixture.
- Heat another portion of milk and add orange food coloring to your preferred intensity. Mix well.
Make the Nut Powder
- Finely grind 15 cashews and 25 almonds into a smooth powder.
Make the Diya Base
- In a large bowl, combine the cooled toasted rice flour, 100g grated khoya, 200g powdered sugar, 50g grated coconut, the cashew and almond powder, and the orange food colored milk. Gently mix with your hands until a soft, pliable dough forms. Shape the dough into small diya (lamp) shapes.
- Use a small spoon to carefully scoop out a small portion from the center of each diya, creating a well, leaving the base intact.
Prepare the Filling
- In a separate bowl, combine the remaining 50g grated khoya, 100g powdered sugar, and 1/2 teaspoon cardamom powder with the remaining milk. Mix well until smooth.
Assemble and Garnish
- Fill the center well of each diya with the khoya-cardamom filling. Place a few soaked almonds in the center of each filling.
- Garnish the top of each diya with a little extra khoya and cardamom powder.
Recipe Notes
Expert Tips for Perfect Chawal K Sweet Diye
- For a smoother dough, ensure your rice flour is completely cool before mixing.
- Use high-quality khoya for a richer, more flavorful dessert.
- If you don't have orange food coloring, you can use a few drops of saffron to create a warm, golden hue.
- To prevent sticking, lightly dust your work surface with powdered sugar while shaping the diyas.
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Recipe Nutrition
Calories: 1609kcalCarbohydrates: 131gProtein: 48gFat: 107gPolyunsaturated Fat: 32.1gMonounsaturated Fat: 64.2gCholesterol: 2mgFiber: 26gSugar: 69g
RATNESH SRIVASTAVA
Articles: 2
8 Comments
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Absolutely mouthwatering! Thanks for sharing.
I’m in love with this recipe already!
Such an enticing dish! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.
Looks incredible! Thanks for the details.
Excellent…
Its wonderful…..
Gr8