Combine the ricotta cheese and milk powder in a microwave safe bowl and mix it well without any lumps.
Microwave it for 2 mins take it out and stir well.
Again microwave it for 2 mins and stir it well. If it is thick and lumpy stop at this stage or microwave it again for 1 minute.
Now mix the icing sugar with this mixture and microwave it for 2 minutes and mix it well. If it is dry, stop at this stage or microwave it again for 1 minute until it is dry.
Leave it to cool down for a while, divide the mixture into half, with one half add cocoa powder and knead it well like a dough, with the other half add the ground almonds and mix it well.
Roll out the cocoa dough like a cylinder in a baking paper and flatten it, roll out the almond dough like a cylinder and place it in the middle of the cocoa, take the baking paper and close the cylinder and leave it for a while, remove the paper and cut into pieces.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.