Without dessert, our meal is incomplete. We often buy them from the market because it is too tough to make at home. However, there are some desserts that are very easy to prepare at home.
Chocolate Wheel Using Parle G Biscuit
- 4 packets of Parle G biscuits
- 2 tbsp. of cocoa powder
- 1/2cup milk
- 2 tablespoon of melted butter
- 4 tbsp. of sugar
- Coconut powder – 1 cup
- condensed milk- 1 tablespoon
- cardamom powder- 1 tsp
This is a very easy dessert recipe. Crush the biscuits and grind them in the mixer. Add cocoa powder, ground sugar, and melted butter and mix them all.
Now, add the milk in small proportions and make a dough. The dough should not be very hard nor very soft.
Mix coconut powder, condensed milk, and cardamom powder mix and keep it aside.
Take an aluminum foil and put the dough on it. Tap it with your hands to make medium-sized tortillas. When your dough is flat enough, spread the stuffing evenly on the dough.
Then, start rolling the batter in the form of a Swiss roll. Roll the Aluminum foil inwards. Now, close the corner of the foil and keep the roll for two hours in the fridge.
After 2 hours, take out your roll and pull it out of the aluminum foil. It is ready to be cut and served in small circles.
Ingredients For Chenna
- 1-liter milk
- 1 tbsp vinegar
Ingredients for sugar syrup
- 6 cups of water
- 2 cups of sugar
Ingredients for flavored milk
- 1/2 liter milk
- Pinch of saffron
- 2 cardamoms crushed
Heat the milk into 2 separate pans. Use 1-liter milk for making Chenna and 1/2 liter for making the flavored milk. Let the milk boil completely. Keep steering it continuously. After the milk comes to a boil, dilute the vinegar with an equal quantity of water and add it to the boiled milk. Leave it aside. You will see the milk has started curdling. Leave it aside for 5 min and then strain the mixture in a bowl.
In the flavored milk pan, add sugar, saffron, and cardamom. Switch off the flame once you see the milk has come to boil.
The next step is kneading the Chenna into a smooth paste. The quickest trick is to add the Chenna into the mixer and grind it. Then, transfer the mixture into a plate and make small dumplings.
Add 6 cups of water to 2 cups of sugar to make the sugar syrup. Let the sugar melt properl and give it a boil.
Make marble sized balls and simultaneously add the balls into the sugar syrup. After 15 min, take out the chenna from the syrup into a flat glass tray or any flat bowl.
Put the chenna in the saffron milk. Make sure the balls are properly immersed in the saffron milk.
Finally, garnish the Rasmalai with chopped almonds and pistachios.
Your Rasmalai is ready. It tastes best when served chilled.