How to make Biscuit Chocolate Roll - Desiccated coconut-cocoa powder mixture stuffed into biscuit-cocoa powder dough sheet and rolled.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Coconut (नारियल), Cocoa Powder (कोको पावडर)

Cuisine : Fusion

Course : Desserts

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Biscuit Chocolate Roll Recipe Card

Biscuit Chocolate Roll

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 0-5 minutes

Cook time : 3-3.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Biscuit Chocolate Roll Recipe

  • Coconut 10-12

  • Cocoa Powder 2 tablespoon

  • Powdered sugar 2 tablespoon

  • Milk 3-4 tablespoon

  • Filling

  • Desiccated coconut 1 cup

  • Cocoa powder 3 tablespoon

  • Powdered sugar 3 tablespoon

  • Green cardamom powder ½ teaspoon

  • Vanilla essence 1 teaspoon

  • Butter 2 tablespoon


Step 1

Put arrowroot biscuits in a bowl and crush them to a fine powder. Add cocoa powder, sugar and milk and mix well and knead into a soft dough.

Step 2

To make filling, put desiccated coconut in another bowl, add cocoa powder, powdered sugar, green cardamom powder, vanilla essence and butter and mix well.

Step 3

Cover the worktop with cling film, place the dough on it, roll out into a large disc, spread the filling over it and press lightly. Cut out the excess cling film, roll the dough tightly along with the film, and seal the edge to get a cylindricalshape. Keep it in the refrigerator for 3 hours.

Step 4

Remove the roll from the refrigerator, cut it into half inch thick roundels, discard cling film, arrange them on a serving plate and serve chilled.