MARIE BISCUIT CHOCOLATE ROLLS: GUEST POST BY REMA SRINIVAS KAMATH

MARIE BISCUIT CHOCOLATE ROLLS: GUEST POST BY REMA SRINIVAS KAMATH

I am thankful to my friend, Rema Srinivas Kamath for sharing her recipe for these attractive, eye-catching chocolate rolls.

Ingredients:

• Marie Biscuits, make a powder from 12-14 biscuits
• Powdered Sugar, 1 tbsp.
• Cocoa Powder, 1 and 1/2 tbsp.
• Milk, a few tbsp.
• Dessicated Coconut Powder, 1/4 cup
• Sugar, 1/2 cup
• Melted Butter, 1 and 1/2 tbsp.

Method:

In a bowl, make a powder from the Marie biscuits, add the powdered sugar, cocoa powder, and mix well.
Slowly add a few tbsp. of milk, little at a time, to form a pliable dough ( like chapatti dough). Keep aside.
In another bowl, add the dessicated coconut powder and sugar and mix well
Add the melted butter and mix well to form a sticky textured mixture.
Roll the biscuit cocoa dough into an elongated shaped roti ( thicker than a chapatti)
Spread the coconut-sugar mixture all over
Slowly roll the biscuit-cocoa roti to form a roll
Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling.
Wrap in an aluminium foil and set in fridge for 2 hours
After it is set, remove the foil and slice with a knife into pieces of 1/2 " thickness and serve.

 

COCOA BURFI

COCOA BURFI

Considering this is the first post for the New Year, I thought I should present a sweet. Not just any sweet but one which has nostalgic value for me as this was one of the first I learnt after my marraiage, from Bapamma, my husband's grand ma.

As we begin 2014 let me send you my best wishes for a bright, peaceful and happy New Year to you and yours!

Ingredients:

• Wheat flour (atta), 1 cup
• Sugar, 2 cups
• Curd, 1 cup
• Butter, 1 cup
• Cocoa Powder, 3 tbsp
• Vanilla Essence, 1 tsp
• Almonds/Cashewnuts, for garnishing

Method:
In a thick-bottomed non-stick pan, mix together wheat flour, sugar, curd and butter and heat it on medium flame
Stir it properly to ensure that all the ingredients blend well
Keep stirring on low flame till the mixture becomes thick (semi-solid)
Add cocoa powder and vanilla essence and mix it well
Continue to heat and stir till the mixture thickens and leaves the sides of the pan
Grease a plate with ghee and pour the thickened mixture in it and spread it evenly
Garnish with sliced almonds or roasted cashewnuts
Cut into the desired shapes likes squares or diamond to form the burfi
Allow it to cool completely and cut up each piece to serve or store as the case may be.