Make a powder of 12-14 marie biscuits,
add a tbsp of powdered sugar,
1 1/2 tsp cocoa pd
and mix well. Slowly add few tsp of milk, little at a time, to form a pliable dough (like chapati dough).
Keep aside. In another bowl, add 1/4 cup dessicated coconut pd, 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom pd and mix well. Add 1 1/2 tsp of melted butter and mix well to form a sticky textured mixture.
Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati).
Spread the coconut-sugar mixture all over.
Slowly roll the biscuit-cocoa roti to form a roll.
Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling.
Wrap in an aluminum foil and set in fridge for 2 hrs.
After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.
add a tbsp of powdered sugar,
1 1/2 tsp cocoa pd
and mix well. Slowly add few tsp of milk, little at a time, to form a pliable dough (like chapati dough).
Keep aside. In another bowl, add 1/4 cup dessicated coconut pd, 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom pd and mix well. Add 1 1/2 tsp of melted butter and mix well to form a sticky textured mixture.
Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati).
Spread the coconut-sugar mixture all over.
Slowly roll the biscuit-cocoa roti to form a roll.
Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling.
Wrap in an aluminum foil and set in fridge for 2 hrs.
After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.
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