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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