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

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