| Choco powder (unsweetened) | 3/4 tblsp
Method
- Heat vanaspati/ ghee in a pan until hot. When you add a pinch of flour to it, it should get fried immediately. Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame. The flour should be mixed well with the ghee. Keep a try greased well, ready.
- In another heavy bottomed pan, add sugar and 1/2 cup water. Boil until one string consistency. Its very important to get one string consistency. So double ensure that it has reached one string consistency. (If you check by swiping the back of the ladle with your fore finger and check in between thumb and forefinger, a string will from).
- Now, switch off the flame and add the fried maida. Mix well to a smooth paste. Add the vanilla essence. Keep stirring.
- Continue until the mixture gets thick as shown in the pic. It took 5 mins for me, so kept stirring until that. If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency. If syrup has not reached one string consistency then it will never get thick. So syrup consistency is very important. Pour in a greased plate
- Level with a greased zip loc or flat ladle. Let it be thin as we are gonna make it 2 layered.
- Now follow the same process of heating ghee, add maida and mix well. Now add coco powder to it. Mix well and keep aside.
- Prepare sugar syrup for one string consistency same as step 2 and add the coco mixture to it. Mix well off the fire (remove from fire and keep stirring)
- When the mixture gets thick, pour it over the vanilla layer. Spread same as before to a smooth level using a greased zip loc. Let it set for atleast 1/2 hr and then cut into desired shape with a knife. Invert and tap gently over another tray to get the pieces separately.
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