Wednesday, January 12, 2011
Wednesday, January 5, 2011
Monday, January 3, 2011
Milk: 1 liter
Corn flour: 3-4 tbsp.
Milk powder: 10-12 tbsp.
Coco powder: 2-2 ½ tbsp.
Sugar: according to taste
Rainbow milk (evaporated milk used in tea): 1 small tin
Swiss cake roll (preferably chocolate): 2 large packs
Flake chocolate: 3-4
Chocolate syrup: depends on how much you like
Cream: 1 tin/pack
How to make it:
Heat milk in a pan and add sugar in it.
Mix coco powder and corn flour in water (make a thick paste)
Mix milk powder in rainbow milk. Put some water if it remains thick. (Make a thick paste)
Put the 1st mixture in milk and keep stirring while pouring in the mixture.
Put the 2nd mixture in milk and keep stirring so that it doesn’t settle down in the pan.
Keep the heat low and keep stirring gently so that the mixture gets thick.
Stop stirring when the mixture gets thick.
Allow it to cool down for 10-15 minutes.
Cut the Swiss roll in small slices.
Spread the layer of Swiss roll in a bowl.
Put chocolate syrup on the layer.
Pour the mixture in the bowl.
Put it in the freezer to settle down for 10-15 minutes.
Spread a layer of cream and chocolate syrup, mix both of them.
Crush flakes chocolate and spread it on top.