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