Almond Diyas:200 gms. almonds, soaked and peeled,120 gms of powdered sugar,a few drops of yellow color For Coconut Diyas:4 cups of desiccated coconut,1 tin of condensed milk, 1 tsp. butter or ghee,1/2 tsp. cardamom powder
For Badam/Amnod Diyas:
Grind the almonds to a very fine paste. Mix sugar and almond paste in a heavy pan.
Cook on low flame, stirring continuously. Take care that the paste does not stick to the bottom of the pan. Cook till the paste begins to leave the sides. Remove from the stove and allow to cool till mixture can be handled.
Divide the mixture into two equal portions. Add yellow color to half and mix well. Shape into diyas (large, flat teardrop shapes) either freehand or with help of a mold. Fill the center with the yellow mixture, smooth the surface with the back of a spoon. Cover the outer surface with silver foil, or decorate as desired. Allow to dry well or refrigerate until well set.
For Coconut Diyas:Pour condensed milk into a nonstick or heavy bottom pan. Add 3 1/2 cups of coconut, mix well. Cook on low heat, stirring continuously till mixture leaves side of pan. Cool till it can be shaped by hand.
Grease palms with butter. Roll portions of mixture into pingpong sized balls. Shape carefully into diyas with a depression and mouth for the wick. Coat with leftover dry coconut powder to help handling. Place a thin long sliver of almond or pista at the mouth for wick. Decorate as desired. Chill to firm the shape.