An Edible Rakhi- Strawberry Halwa in Homemade Chocolate Cups!

Ingredients-

For the Strawberry Halwa-

• 10 fresh strawberries pureed (1 cup puree)
• 1 cup sweetened coconut flakes- I used Angels baking coconut
• ¼ cup almonds, ground into a meal
• ½ cup confectioner’s sugar. I used Dominos confectioner’s sugar. The amount will depend on the sweetness of the strawberries.
• ¾ teaspoon freshly ground seeds of green cardamom

For the chocolate cups-

¼ cup each chocolate and pink candy wafers. I used Wilton’s candy wafers.

To make the halwa-

1. Combine the strawberry puree and the coconut flakes and microwave for 6 minutes.
2. Stir in the almond meal and the confectioner’s sugar. Microwave for another 2 minutes. The mixture has bubbles on the edges and when stirred, will pull away from the edges of the container and retain its own shape.
3. Remove from the microwave and stir in the green cardamom powder. Let it cool to room temperature. Mold into desired shapes.

To Make the chocolate cups-

4. In a microwave safe container, melt the chocolate wafers on 50 % power for 2 minutes. They will still hold their shape as shown in the picture above. But when stirred, it will melt completely.
5. Repeat with the pink wafers.
6. Using silicone baking cups and a small spatula or clean brush, paint the insides of the silicone cupcake liners, alternating colors. Repeat with the other 3 silicone cupcake liners. Let the cups cool in the refrigerator for at least 2 hours to harden.
7. Remove liners as shown in photo, add a portion of the halwa and decorate!

Notes-

• Timings are based on my 1000W microwave drawer and the amount given in the ingredient list. Individual timings will vary based on the microwave and amount to be cooked.
• The chocolate cups can be made in advance and stored in a refrigerator.
• I used candy straws for the ‘wrist ties’ on the rakhi.