CHOCO COCO ROLLS

               CHOCO COCO ROLLS

                                                      (Yield: 12 Rolls)

This is a quick and easy dessert to make. It does not require cooking and it’s a kid friendly recipe so involve your kids to make this project a more fun full. Brown Choco layer is made with biscuit powder and chocolate/Cocoa powder dough and white coco layer is made with coconut powder.

INGREDIENTS TO MAKE CHOCOLATE DOUGH:

·      10 Marie Digestive Biscuits, grind to a fine powder, you will get ½ cup powder

·      2 T Unsweetened Cocoa Powder or as per taste

·      2 T Powder Sugar

·      2 T Sweetened Condensed Milk, for richer taste

·      2-3 tsp. Milk to bind dough

·      2 sheets of parchment paper or polythene sheets

·      Few drops of melted ghee/clarified butter to grease parchment paper

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LET’S MAKE:

Blend Marie digestive biscuits to a fine powder, sift powder and transfer back in blender jar and add cocoa powder and powder sugar and pulse couple of time to mix cocoa powder and sugar uniformly with biscuit powder.

Transfer powder in a bowl and add 2 T sweetened condensed milk and mix with powder.

Add one-teaspoon milk at a time and bind into smooth non-sticky dough.

Grease parchment paper with ghee/clarified butter. Grease palms with few drops of ghee and roll cocoa dough between palms to make smooth non-sticky dough. Place cocoa dough on greased parchment paper and place another parchment paper on top and flatten the cocoa dough between two sheets using rolling pin into thick disk/roti. Lift top paper. Keep aside.

INGREDIENTS TO MAKE COCONUT DOUGH:

·      ½ cup Desiccated Coconut Powder

·      2 to 3 T Sweetened Condensed Milk or as needed to make dough

·      2 sheets of parchment paper or polythene sheets

·      Few drops of melted ghee/clarified butter to grease parchment paper

LET’S ROLL COCONUT DISK:

Grease parchment paper and palms.

Roll coconut dough between greased palms and place on greased parchment paper and place another parchment paper on top and roll with rolling pin into thick disk/roti.

LET’S ROLL:

Invert coconut disk/roti on top of cocoa powder disk/roti. Press gently on top to form tight bond or roll rolling pin over it to create tight bond between two layers.

Lift both disks to release bottom parchment paper and start rolling both disks tightly from one end to other.

Gently press and roll cylinder to make even thickness roll.

Cut two thin ends to make uniform thickness cylinder.

Eat those two end pieces.  :)

Cover remaining uniform log in saran wrap and freeze it for 20 to 30 minutes.

Remove saran wrap and with sharp knife cut to make ¾ “ to 1“ thick roll.

If roll sticks to the knife while cutting then keep it in freezer for more time until solidifies and then cut.

Store in an airtight container. It should stay good for 1 week.

Enjoy…

SUBSTITUTE:

Substitute sweetened condensed milk with milk and sugar.

Substitute Marie Digestive Biscuits with Parle G Biscuits, but Parle G biscuits are sweeter compare to Marie digestive biscuits so reduce amount of sugar.

Add cream to make Choco dough and Coconut dough.

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COCONUT COOKIES

         COCONUT COOKIES

                                       (Yield: 12 cookies)

INGREDIENTS:

·      ¾ cup All Purpose Flour (First measure ¾ cup flour then sift it)

·      1/3 cup Unsalted Butter, soft (Add little more if you need at the end)

·      1/3 cup Granulated White Sugar or as per taste

·      1/3 cup Dry Shredded Coconut

·      15 whole Cashews, roughly chopped

·      ½ tsp. Cardamom Powder

·      2 T extra Dry Shredded Coconut, for rolling cookie top in it. 

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LET’S BAKE COOKIES:

Preheat oven at 350 degree Fahrenheit.

Beat Butter and sugar until light and fluffy.

Add coconut, cashews and cardamom and mix evenly.

Add all-purpose flour little at a time and keep mixing it with spoon until all flour incorporates. Add little extra butter if you need at this point.

Make 12 equal size balls, press between palms to give cookie shape

and press top part of cookie into the dry shredded coconut.

Arrange cookies on non-stick cookie baking tray 2” apart.

Bake cookies in oven at 350 degree Fahrenheit for about 15 to 17 minutes. (Time may vary from oven to oven) until edges of the cookies turns slight golden brown in color.

Switch off the oven.

Bring cookie tray out. Keep cookie on baking tray for 2 minutes. (Note: Cookie will continue to bake for a few minutes while on the hot cookie tray or sheet.)

Transfer cookies on cookie rack and let it cool completely.

Store cookies in an airtight container.

It should stay good for 7 days.

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TUTTI FRUTTI COOKIES

             TUTTI FRUTTI COOKIES

                                                 (Yield: 12 cookies)

INGREDIENTS:

·      1 cup Maida Flour/All Purpose Flour

·      ½ cup Granulated White Sugar or as per taste (Add 1/3 cup sugar if you do not like too sweet cookies, as Tutti Frutti do add some extra sweetness to these cookies) 

·      6 T Unsalted Butter Stick, room temperature

·      2 T Milk or Water

·      ¼ tsp. baking Powder

·      1 Pinch Baking Soda

·      ½ tsp. Cardamom Powder OR ½ tsp. Vanilla Extract (I used cardamom powder to add amazing flavor to the cookies)

·      ¼ cup Multicolor Tutti Frutti

·      2 T Multicolor Tutti Frutti, to press on top of the cookies

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LET’S BAKE:

Preheat oven at 350 degree Fahrenheit.

In a bowl beat butter and sugar until light and fluffy.

Add Tutti Frutti and mix well.

In another bowl sift all-purpose flour, baking powder, baking soda, and cardamom powder and mix well. Keep aside.

Add 2-3 tablespoon flour at a time into butter-sugar mixture and mix well. Finish adding remaining flour. Add milk to form cookie dough.

Make 12 equal size balls, press between palms to flatten slightly (Pic #2). Press few chunks of Tutti Frutti on top.

Place butter paper or plastic sheet on dinner plate and arrange 12 cookie dough balls and keep tray in refrigerator for 45 minutes.

Bring cookie tray out and arrange cookies on non-stick cookie baking tray 2” apart.

Place the cookie tray in the middle rack of the oven (Pic #3). 

Bake cookies in oven at 350 degree Fahrenheit for about 15 to 18 minutes (Time may vary depending on oven, so keep an eye on cookie after 12 minutes) or until the edge starts to get light brown.

Switch off the oven. At this stage cookies will be very soft, but it will continue to harden as it cools.

Bring cookie tray out. Keep cookie on baking tray for 2 minutes. (Note: Cookie will continue to bake for a few minutes while on the hot cookie tray.)

Transfer cookies on cookie rack and let it cool completely.

Store cookies in the airtight container.

It should stay good for 7 – 10 days.

Enjoy…

TIP:

If cookies stay soft after 15 minutes, then keep cookie tray in warm oven for 10-15 minutes. (MAKE SURE OVEN IS OFF)Click on the link below to like my "RASOI" Page. 

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