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.
