Easy Chocolate Bars

Ingredients:
Grated Cooking Chocolate -200gms
Milk Bikis Biscuit  (25nos) - 200gm
Butter - 100gms
Condensed Milk (Milkmaid) - 1Tin

Preparation :
Take a mixer and coarsely grind the biscuits.
Take a heavy bottom pan place it on the stove.
Add Butter keep on slow flame.
To the butter add 1 tin condensed milk and the grated chocolate. Keep mixing the mixture till the chocolate melts . (Keep stirring continuously for 10 mins).


Then add the biscuit to the above mixture. Mix well
Grease a tray or place a butter paper.
Pour the the chocolate biscuit mix to the greased tray.
Keep aside for 1 hour.
Cut into desired shapes and serve.

Note : Milk Chocolate or Dark Chocolate can be used.

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.

Tender Coconut Pudding

Ingredients:

China grass – 10 gms 

Water – 1 cup
Tender coconut water -1 cup
Condensed milk – 1 tin 
Milk – 2 tins (I used the same condensed milk tin)
Sugar – 1/2 cup (Use more or less according to your taste)

Thin scrapings of tender coconut – 1 cup 

Cherries for garnishing.

Preparation:
1. Soak China grass in 1 cup water and dissolve over low flame. (Use condensed milk tin for measuring the quantity of water)
2. Remove from heat and add tender coconut water.Keep it aside.
3. Take another pan, dissolve the sugar in milk and condensed milk over low heat, stirring continuously.
4.When the sugar has completely dissolved, add the melted China grass and tender coconut mixture, mix well and remove from heat. Do not boil it.
5. Strain into a flat glass dish.
6. Mix the tender coconut scrapings into the pudding ,allow it to cool to room temperature and then refrigerate.
7. Decorate with cherries .