Submission 8984

-Keep a rectangular cut out of parchment paper of 12\"X \"6\"or use silicone mat. -In a heavy bottomed pan or kadhai, take Almond Meal. - Add a tsp of butter/ghee and roast till it is light brown in color. -Once done, take out in a plate or dish and keep it aside. -Now dry roast dessicated coconut and roast till is light brown and gives a roasted nutty aroma. -Take it out in a plate and keep aside. -Now take roasted almond flour,add cocoa powder to it. -Add ½-¾ can of condensed milk, 1 tsp vanilla essence and mix. -It will be thick and sticky lump. Roast it for a few minutes, till it leaves side of pan. You will need to put a bit of muscle power. -Once done, spread it on a butter paper/parchment paper. We have to roll it in cylinder shape. -Level it with a spatula or when it is still warm, use your hands. Lightly grease hands it will else mixture will stick to your hands. Be careful if the mixture is too hot. -Now in a clean pan, add remaining milk powder , condensed milk and 1 tsp of vanilla essence . -Cook till it starts to give caramel color. -Now add roasted dessicated coconut mix well and roast it nicely. -It will also form like thick sticky mixture. It will taste just like caramel or butterscotch coconut toffee. -Now transfer it on the almond mix. -Spread it evenly across the length of almond mixture. -Now roll the slab into cylindrical shape. Let it rest for 1-2 hrs. -Then cut into required mini cylinders or pieces. -Sprinkle more of dessicated coconut and store it in an airtight container. -Stays good for 10-15 days.

Dessert