Coconut Diyas
Ingredients
4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder

Method
Empty condensed milk into nonstick or heavy pan.
Add 3-1/2 cups coconut, mix well.
Cook mixture on low heat, stirring continuously.
Do not allow to scald at the bottom.
Cook till mixture leaves side of pan, and forms a soft lump.
Cool a little, 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.
Dot edge with jeera goli or cake balls, chill to firm into shape.

Making time: 1 hour

Note: Use a tiny diya (even earthen will do), cover neatly with clingfilm and use outer surface, by placing upside, and mould diya over it, using it as a guide and support.

Apple Shake
Ingredients
1 Apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar
Method
run apple, milk and sugar in mixie, till apple is crushed completely, Chill the Shake
Pour into glass, from a height; so froth forms
Serve cold
Making time: 10 minutes Makes: 2 servings
Shelflife: 1 Day , refrigerated