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24 - arrowroot biscuits
1/2 cup (100 gms) - powdered sugar
1 tbsp - cocoa powder
1 tbsp - milk powder
4 tbsp - milk
4 tsp - Extra milk
1 piece grease proof paper - butter paper (30 cm in length and 20 cm in width)
How to Make Pinwheels
Make a fine powder of arrowroot biscuit.
Divide into 2 parts and keep in separate wide bowls - containers.
Mix one part of powdered arrowroot biscuit with 50 gms powdered sugar and 1 tbsp cocoa powder.
Gently knead with 2 tbsps milk (add extra 1 - 2 tsps milk if required) and make a soft dough. Keep aside.
Mix other part of powdered arrowroot biscuit with 50 gms powdered sugar and 1 tbsp milk powder.
Gently knead with 2 tbsps milk and make a soft dough (Add extra 1 - 2 tsps milk if required when making dough). Keep aside.
Gently flatten each dough ball with a roller to 1/4 - inch thick rectangular sheet of 21 cm length and 14 cm width (rectangular chapatti).
Keep each sheets separately.
Place one sheet on butter paper. Gently place the other sheet over the first one.
Gently and carefully make a roll sealing the edges carefully.
Now you will get a cylindrical roll.
Roll the butter paper over the cylinder.
Seal the edges carefully and keep in freezer for minimum 4 hours or overnight.
Remove from freezer and cut into 1/4 - inch thick circles.
Now this is ready to serve.
This may be refrigerated and consumed as per convenience or can be baked in preheated oven at 200 degrees C or 400 degrees F for 10 minutes on a greased baking tray or until light brown.
Don't over bake - lest will become too hard to consume.
Recipe Courtesy: Niya's World
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