Fireless cooking Instant Chocolate Roll | Parle-G Biscuit Roll #parlegbiscuit #parlerolls #rolls

Recipe no 26: Instant No-Gas, No-Oven Chocolate Roll Preparation time: 15–20 minutes Chilling time: 1–2 hours Servings: 10–12 slices 🟤 For the Brown Chocolate Biscuit Filling Parle-G biscuits – 2 packets (around 250 g) Milk – ½ to ¾ cup, as required Powdered sugar – 2–3 tbsp Cocoa powder – 2 tbsp (optional, for a deeper chocolate flavour) Chocolate essence/vanilla essence – ½ tsp (optional) 🤍 For the Outer White Milk-Powder Layer Milk powder – 1 cup Powdered sugar – 3–4 tbsp Milk – ¼ to ⅓ cup, added gradually Ghee – 1 tsp Cardamom powder – ¼ tsp (optional) 🌰 For Coating Chopped almonds – 2–3 tbsp Chopped cashews – 1–2 tbsp You can also use pistachios or desiccated coconut. 🟤 Step 1: Prepare the Brown Biscuit Filling Break Parle-G biscuits into small pieces. Put them into a mixer and grind until you get a fine biscuit powder. Transfer the powder to a bowl. Add 2–3 tbsp powdered sugar. Add 2 tbsp cocoa powder if you want a rich chocolate colour and flavour. Start adding milk little by little. Mix and knead until it becomes a soft, smooth and non-sticky dough. Don't add all the milk at once—the amount needed can vary depending on the biscuits. Add ½ tsp vanilla/chocolate essence if desired. Keep the chocolate dough aside. Tip: The dough should be soft enough to roll but firm enough that it doesn't stick to your hands. 🤍 Step 2: Prepare the White Milk-Powder Layer Take 1 cup milk powder in a mixing bowl. Add 3–4 tbsp powdered sugar. Add 1 tsp ghee. Add milk 1 tablespoon at a time. Mix continuously until the mixture starts coming together. Knead it gently into a smooth dough. Add ¼ tsp cardamom powder for a delicious Indian-style flavour. The white dough should be soft, smooth and pliable, but not runny or sticky. Important: If the mixture becomes sticky, add a little more milk powder. If it becomes too dry or cracks while rolling, add a few drops of milk and knead again. 🍫 Step 3: Roll the Chocolate Layer Place a sheet of butter paper/parchment paper on your work surface. Put the brown biscuit dough on it. Cover it with another sheet of parchment paper. Using a rolling pin, roll it into a rectangle approximately ¼-inch thick. Try to maintain an even thickness throughout. 🤍 Step 4: Add the White Layer Take the prepared milk-powder dough. Roll it separately between two sheets of parchment paper. Make it approximately the same size as the chocolate layer. Carefully place the white layer over the chocolate layer. Gently press both layers together using a rolling pin. 🌰 Step 5: Add the Nuts Sprinkle chopped: Almonds Cashews Pistachios over the white layer. Gently press the nuts into the surface using the rolling pin so they stick properly. 🌯 Step 6: Roll the Chocolate Roll This is the most important step. Start rolling from one longer side of the rectangle. Roll slowly and tightly. Keep pressing gently as you roll. Make sure there are no large air gaps inside. Continue rolling until you reach the other end. Gently press and shape the roll with your hands. You should now have a neat white-and-chocolate layered log. ❄️ Step 7: Chill Wrap the roll tightly in parchment paper or cling film. Place it in the refrigerator. Chill for 1–2 hours. For a firmer roll, you can chill it for up to 3 hours. Don't freeze it for too long, otherwise the milk-powder layer can become hard and difficult to slice. 🔪 Step 8: Slice Remove the chilled roll. Let it sit for about 5 minutes. Use a sharp knife. Cut into approximately ½–¾ inch thick slices. Wipe the knife between cuts for clean, beautiful slices. You should get a creamy white outer layer with a rich chocolate-brown biscuit centre, just like the roll shown in your image. #recipe #food #instafood #instantrecipe #foodreview #foodtalkindia #instafoodie #youtubeshorts #airfryer #parlegbiscuit #buiscuitroll