Biscuit Chocolate Roll

Ingredients :

Plain Marie Biscuit - 12-14 nos
Powdered Sugar - 1 tbsp
Cocoa Powder - 1 1/2 tbsps
Condensed Milk / Milk - Few tbsps
Grated Coconut / Dessicated coconut pwd - 1/4 - 1/2 cup
Condensed Milk - 1/2 cup
Vanilla essence - Few drops
Salt less Butter - 1tbsp

Preparation :


Make a powder of 12-14 marie biscuits.Transfer to a clean dry bowl.
Add a tbsp of powdered sugar and 1 1/2 tbsps cocoa pwd and mix well with your hand.
Slowly add few tbsps of milk or Condensed Milk, little at a time, to form a pliable dough (like chapati dough). Keep aside.
In another bowl, add 1/4 cup dessicated coconut pwd or grated coconut, 1/2 cup condensed milk , few drops of vanilla essence and mix well.
Add 1 tbsp of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati).
Spread the coconut-condensed milk 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 aluminum foil and set in fridge for 2 hrs.
After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.