I have adapted the recipe from the blog scratching canvas. I loved the recipe as I had some mawa left with me after making Gunjiya. Axat wanted me to make Gulab Jamun which is equally easy but I wanted to try some new recipe so this one won hands down.
Addition of Cocoa to mawa definitely works for kids. In the original recipe saffron has been used but I had some desiccated coconut powder with me so decided to add that. Do check the original recipe if you would like to try saffron layer.
How to make Choco Mawa Rolls
Adapted from: Scratchingcanvas.com
Preparation time: 2 minutes
cooking time: less than 5 minutes
makes around 20 Choco mawa rolls
300 grams Mawa
¼ cup Sugar
1 tbsp Cocoa
2 tsp desiccated coconut powder
1 tsp slivered almonds
1/8 tsp cardamom/elaichi powder
To make Choco Mawa Rolls
Cook mawa on low flame in a non stick pan. It will get liquidy first then it will start leaving the sides of the pan.
Switch off the gas when it comes together. Let the mawa cool for some time.
Add sugar to the mawa. Taste and adjust sugar according to your taste.Now divide mawa into two parts.
Add cocoa powder to one and dessicated coconut, almonds and elaichi powder to the other. Spread cling wrap or butter paper on the back of a thali. Now roll the cocoa dough with the help of a rolling pin. Take another cling wrap and roll the coconut powder mixed mawa to the same size. Place this layer on top of the cocoa layer.
Roll the layers. Wrap these tightly with a cling wrap and refrigerate for around 30 minutes. Remove the cling wrap and cut rolls. I got around 20 choco mawa rolls but they can vary depending on the size you cut.
Keep refrigerated and take them out for some time before serving.