Swirly Choco Coco Rolls (Bounty)

I’ve always had a soft corner for chocolates and used to pester mom to learn some chocolate related recipes. This recipe is my mom’s way of pleasing that nagging old sweet-tooth. If you ever wanted to try out a recipe in a “Cooking Without Fire” Challenge this is the recipe for you.

Preparation time: 30 minutes

Difficulty level: Low

Serves: 20

Ingredients:

2 Plastic Sheets (30x30cm)

Milk - About 1 Cup

Ghee or Butter for greasing the sheets.

For the Choco Layer:
Powdered Biscuits (preferably marie biscuits) - 2 Cups
Cocoa Powder - 1 Cup
Sugar Powder - 1 Cup

For the Coconut Layer:
Desiccated Coconut - 2 Cups
Milk Powder - 1 Cup
Sugar Powder - 1 Cup

METHOD

• Mix the ingredients for the two layers in separate bowls.
• Add milk to both the bowl just enough to form a dough, just the way u prepare chapathi dough.(for the coconut layer just add teaspoon milk first and knead,the milk powder starts becoming liquidy due to moisture content in the desiccated coconut)
• Grease the two plastic sheets with oil/ghee properly. 
• Make medium sized dough balls of both the layers.
• First place the choco layer dough ball on to the plastic sheet, flatten the ball into a round chapatti like form, around 3-4 millimetres thick.Do not make the layer rolled out thinly, let there be enough thickness for the cocoa layer to hold the coconut layer intact while rolling.
• Repeat the same with the coconut layer and place it over the choco layer.
• Roll the two layers as one like you roll a carpet or a spring roll. Repeat the same for the other balls. 
• Refrigerate the rolls for around 1 hour. Later remove and cut into small slabs.

Chef’s Note:

• I recommend that you use only Cadbury’s Cocoa Powder.
• If you are using milk powder that has a lot of sugar, reduce the amount of sugar powder you put into the coconut layer mixture.
• While kneading the dough for the coconut layer, be careful while adding milk as both milk powder and the sugar powder tend to make the dough very very sticky.
• If you do not find desiccated coconut in the market make it at home in your microwave oven. Grate the required amount of coconut. Lay it on a flat plate. Microwave it for 5-6 minutes, mixing it once in a while so as to not burn it. Leave to cool and Voila! Your Desiccated coconut is ready. However always take a bit more of coconut grating than the required recipe as it shrinks while desiccating.
• If your unable to make chapathi form from the coconut layer then you can spread the coconut mixture thoroughly on top of the cocoa layer n roll.
• If you are preparing desiccated coconut at home and you do not have a microwave then make use of the coconut which you had broken the previous day or break a fresh coconut and keep in sunlight or dessicate the coconut n then keep it in sunlight till moisture contents goes.

                                        Bon Appetit!