SWIRLY CHOCO COCO ROLLS !!!!!!

Very easy to make and yummy to eat...for those who loves chocolate & coconut flavour both.

INGREDIENTS:-

Plastic sheets - 2 (30x30 cm)
Milk - about 1 cup
ghee or butter greasing sheets.

For the choco layer:-

Powdered biscuits (preferably marie biscuits) - 2 cups
cocoa pow - 1 cup
sugar pow - 1 cup

For the coconut layer:-

Desiccated coconut - 2 cups
Milk pow - 1 cup
Sugar pow - 1 cup

METHOD:-

1. Mix the ingredients for the two layers in separate bowls.
2. Add milk to both the bowl just enough to form a dough, just the way you prepare chapathi dough. (for the coconut layer just add teaspoon milk 1st & knead the milk pow starts becoming liquidy due to moisture content in the dessicated coconut).
3. Grease the 2 plastic sheets with oil/ghee properly.
4. Make medium sized dough balls of both the layers.
5. First place the choco layer dough ball on to the plastic sheet, flatten the ball into a round chapathi like form, around 3-4 mm thick. Do not make the layer rolled out thinely, let there be enough thickness for the cocoa layer to hold the coconut layer intact while rolling.
6. Repeat the same with the coconut layer & place it over the choco layer.
7. Roll the 2 layers as one like you roll a carpet or a spring roll. Repeat the same for the other balls.
8. Refrigerate the rolls for around 1 hr. Later remove & cut into small slabs. 

and here's a tip:-

If you are unable to make chapathi form from the coconut layer then you can spread the coconut mixture thoroughly on top of the cocoa layer & roll.

HAPPY COOKING :)))))