Eggless Chocolate Rolls
1/2 pack - marie/tea biscuit
2 to 3 tbsp - cocoa powder
1/2 cup - milk
1 cup - dry coconut powder
3/4 cup - powdered sugar
2 to 3 tbsp - butter
1 tsp - powdered elaichi
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 Chapathi dough. Keep aside.
Mix the coconut powder, sugar, elaichi 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 a 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.
Recipe courtesy: Ramya