Skip to main content

Home-made Chocolate / No Cooking No Baking Chocolate

Valentine's Day.... 
So whats  there better than preparing home-made chocolate for your loved ones, that filled with your love <3
This is a very easy no cooking, no baking chocolate with nuts and raisins, which can be easily prepared without messing up your kitchen :)
Ingredients
  • Marie Biscuit - 10-12 nos: (powdered)
  • Coco Powder - 2 tsp
  • Butter (Melted) - 1 tbsp
  • Condensed Milk - 2 tbsp
  • Sugar - 2 tbsp (powdered)
  • Vanilla Essence - 1/2 tsp 
  • Cashew Nuts - 1/4 cup (crushed)
  • Raisins  - 1/4 cup (chopped)
  • Milk - 1-2 tsp (optional)
Preparation Method
  1. In a bowl  mix together powdered biscuits, sugar, coco powder, vanilla essence, butter and consed milk and make a smooth dough.
  2. Add little bit of milk, if you are not able to make a smooth dough. Dough consistency should be as that of  chappathi dough.
  3. Roll the dough into a cylindrical shape.
  4. Wrap it tightly in a aluminum foil or butter paper and refrigerate for about 1hr.
  5. After 1hr, take out the dough from refrigerator, remove the wrap and cut it into rounds.
  6. Enjoy the crunchy, home-made no cooking, no baking Chocolate with your loved one.

Note:- If any Chocolates are remaining keep them in refrigerator ;) 

Comments

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.