Ingredients:

1/2 pack Marie/Tea Biscuit
2-3 tbsp Cocoa powder
1/2 cup Milk
1 cup Dry Coconut Powder
3/4 cup Powdered Sugar
2-3 tbsp Butter
1 tsp Powdered cardamom

Method:

Powder the Marie/Tea biscuits in a blender.
Add cocoa powder, milk and knead it to a smooth pliable dough.
The consistency should be like that of Chapati dough. Keep aside.
Mix the coconut powder, sugar, cardamom powder and the melted butter in a mixing bowl.
The mixture should be sticky and not too powdery.
You can adjust the sweetness according to your taste.
However, you might want to make it a little more sweet than usual as the outer cocoa layer is bland.
Pull out a lemon sized ball from the cocoa-biscuit dough.
With the help of a rolling pin, roll it into a thick chapati.
Spread the coconut-sugar mixture all over the chapati.
Roll the chapati to form and cylinder and keep aside.
Repeat the process for the remaining dough.
Refrigerate the rolls for about 30-45 mins.
Remove from freezer and cut them width wise.
Store in air tight containers in the refrigerator and serve cold.

Courtesy: http://maneadige.blogspot.com/