November 26, 2014 08:44 AM
METHOD
- Empty condensed milk into two pans, half in each.
- Add 3/4 coconut powder to one.
- Add cocoa, milk powder, plain flour to the other.
- Add half butter to each pan.
- Add 2 drops of essence in each.
- Mix contents of each pan well.
- First place cocoa mixture on heat.
- Stir continuously with spatula till a soft lump forms and leaves sides of pan.
- Take off fire. Cool a little.
- Roll carefully, on a large sheet of butter paper.
- Dust with icing sugar to help rolling, if required.
- Put second pan to cook, similarly.
- When mixture is a soft lump, and leaves side of pan, take off fire.
- Cool a little, roll similarly. Invert with butter paper over cocoa layer, so both layers are one on top of the other.
- Carefully peel off paper.
- Make a tight roll of both, to form a Swiss roll.
- Spread remaining coconut powder on a dry sheet of butter paper.
- Cover rolls with coconut by rolling it in it. Chill roll for 3-4 hours, cut into thin half inch slices.
- Store in airtight container and refrigerate.
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