Microwave a little ghee and dry fruits on 'High' for 30 seconds in a microwave safe bowl. Keep aside.
In another bowl, microwave the remaining ghee and vermicelli for 1.5 minutes.
Add the crumbled mawa, milk, sugar and nutmeg powder and microwave for 6 minutes. Let it cool.
Grease a bowl and sprinkle the dry fruits, pour in the vermicelli mixture and press gently with a spoon.
For the rabri:
Mix the rice powder, condensed milk and the milk in a blender.
Mix the rice powder, condensed milk and the milk in a blender.
Pour the mixture into a bowl and microwave for 7 minutes.
Mix in the dissolved saffron strands and microwave for a minute.
Add the essence and pour the rabri over the vermicelli.
Add dry fruits and raisins.Mix properly.Keep in refrigerator for getting cold.
Grate mawa. Grease your pan and begin to heat mawa and sugar on a low to medium flame. Both begin to melt and the mixture turns gooey.
Keep stirring and continue to cook until the mixture thickens. This may take about 5 to 8 minutes.
Add 1 tsp ghee and stir well until mixture leaving the sides of the pan.
Add cocoa powder and stir very well until both are combined.
Switch off the heat and transfer to a plate. Cool this completely.
When the mixture is warm begin to knead it until it turns glossy and uniform. This take just about 2 mins or even lesser. The mixture at this stage should not be sticky and must hold shape well.
Now shape the mixture into Diyas shape.Decorate Diyas with coloured tooti fruity.Keep in fridge to get hard.Now fill the Diyas with prepared rabri Vermiselli and celebrate the festival of Diwali with the sweetness of these sweet tasty Diyas.
