Ingredients:
1 litre milk
1/2 cup curds
2 slices well drained canned pineapple slices
3 tbsp. Sugar
Method:
- Heat milk till it starts to boil.
- Beat curds, add, stir till curdled.
- Add more curds if required.
- Take off fire, pour into a colander, lined with a muslin cloth.
- Hold cloth securely, was contents of soft cheese with running water.
- Press out excess water gently.
- Transfer soft cheese into a pan.
- Add sugar, heat very lightly, till sugar melts.
- Take off fire, cool till warm.
- Run in a mixie till mixture is very smooth.
- Take into a plate.
- Run drained pineapple pieces also, till well crushed.
- Press out excess liquid, add to plate.
- Mix well, chill till stiff, shape into solid diya shapes.
- Use a hollow mould if required.
- Paint to highlight with foodcolour if desired.
- Chill very well, store in lidded container in refrigerator.
Making time: 45 minutes
Makes: 8-10 diyas
Shelflife: 2-3 days refrigerated
Diwali Specials Index
