Food-Zine February Issue 2024

11 Ms. S.Sindhuja Star Director F R OM T H E K I T C H E N O F • In a mixer grinder, grind Parle-G biscuits into a fine powder. • Add powdered sugar, chocolate sauce, cocoa powder, and Zeta Premium Coffee. Mix well until everything is well combined. • Add milk and knead well until a smooth dough is formed. • Place the dough on a butter paper. Flatten slightly and place another butter paper over it. • Roll slightly thick and make sure the thickness is uniform. • Remove the butter paper and keep aside. • In a large kadhai, heat some LITE HOUSE Rice Bran Oil. • Add milk, sugar, and milk powder. Stir continuously until the milk powder dissolves. • Cook until the mixture thickens. • Transfer the mixture over the rolled biscuit dough and spread uniformly. • Place the butter paper over it and roll slightly making sure it is uniformly thick. • Remove the butter paper and start rolling from one end making sure there is no gap in between. • Wrap in an aluminium foil and seal both the sides. • Refrigerate for at least 30 minutes or until it is set properly. • Slice the roll into neither thick nor slim pieces. • Your Eggless Biscuit Swiss Rolls are ready to be served immediately. Enjoy! METHOD: No-Bake Eggless Biscuit Swiss Rolls Prepared by Ms. S.Sindhuja • 300 gm Parle-G • ¼ cup powdered sugar • 2 tbsp cocoa powder • 2 tsp Zeta Premium Coffee • 3 tbsp chocolate sauce • 1½ cup milk powder • 1 tsp ghee / clarified butter • 1½ cup milk • 2 tbsp sugar INGREDIENTS

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