Ingredients:

• 200g – almonds, soaked, peeled
• 120g – sugar, powdered
• Few drops of yellow colour

Method:

1. Grind almonds to a very fine paste.
2. Mix sugar and almond paste, in a heavy pan.
3. Cook the paste, while stirring continuously.
4. Take care not to let it stick to bottom and burn.
5. Cook till a soft lump forms, and begins to leave sides of pan.
6. Take off fire, allow it to cool.
7. Take half mixture, add yellow colour, mix till well blended.
8. Shape the remaining plain almond lump into diyas either with freehand, or with help of mould.
9. Fill the cavity with the yellow mixture, smoothen surface with the back of a spoon.
10. Cover outer surface with silver foil, or decorate as desired.
11. Allow the sweet to cool either in a cool dry place or in fridge till well set.
12. Decorate or store in airtight container.

Recipe courtesy of Saroj Kering