Parle-G Biscuit Chocolate Roll Recipe – Easy Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Parle-G Biscuit Chocolate Roll Recipe – Easy Indian Sweet Treat

Hey everyone! If you grew up in India, chances are you have a serious soft spot for Parle-G biscuits. They’re more than just a snack; they’re a childhood memory, a comfort food, and honestly, a bit of a lifesaver when you’re craving something sweet and simple. I remember my grandma always having a stash, and this recipe is inspired by those cozy memories! This Parle-G Biscuit Chocolate Roll is unbelievably easy to make, requires no baking, and is the perfect little treat to share (or not!).

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly easy, even if you’re not a seasoned baker. And most importantly, it tastes amazing. The combination of the familiar, buttery Parle-G biscuits with a rich chocolate filling is just heavenly. Plus, it’s a fantastic way to use up those extra biscuits in the pantry!

Ingredients

Here’s what you’ll need to whip up this delightful roll:

• 300 grams Parle-G biscuit
• 2 tbsp cocoa powder
• 0.25 cup powdered sugar (about 30g)
• 3 tbsp chocolate sauce
• 0.25 cup milk (about 60ml)
• 1 tsp ghee
• 1 cup milk (about 240ml)
• 1.5 cup milk powder (about 180g)
• 2 tbsp sugar (about 20g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Parle-G Biscuits: Seriously, don’t skip these! They’re the star of the show. The unique flavour is what makes this roll so special.
• Cocoa Powder: I prefer using a good quality cocoa powder for a richer chocolate flavour. Dutch-processed cocoa powder will give you a darker, smoother result, but regular unsweetened cocoa powder works just fine too.
• Chocolate Sauce: Use a chocolate sauce you genuinely enjoy! The flavour will come through, so choose one that’s not too artificial tasting. I like using a slightly thicker sauce for this recipe.
• Milk Powder: Full-fat milk powder works best for a creamy mawa, but you can use skimmed if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the biscuit base. Blend the Parle-G biscuits into a fine powder. A food processor works best, but you can also put them in a ziplock bag and crush them with a rolling pin. Sieve the powder to remove any lumps – we want a smooth base!
2. In a bowl, combine the biscuit powder, cocoa powder, powdered sugar, and chocolate sauce.
3. Now, add the milk gradually, mixing until you form a soft, pliable dough. Don’t add all the milk at once – you might not need it all!
4. Place the dough between two sheets of butter paper and roll it out into a rectangular sheet, about ¼ inch thick.
5. Time for the mawa! In a pan, heat the ghee. Add the milk, milk powder, and sugar.
6. Cook over medium heat, stirring constantly, until the mixture thickens and forms a soft, grainy mawa. This takes about 5-7 minutes. Be patient and keep stirring to prevent it from sticking!
7. Spread the mawa evenly over the biscuit base, leaving a small border on one of the longer sides.
8. Carefully roll the biscuit base tightly using the butter paper to help you. Wrap the roll tightly in aluminum foil.
9. Refrigerate for at least 30 minutes to allow the roll to set.
10. Once chilled, slice the roll into 15 pieces and serve!

Expert Tips

• Don’t overwork the biscuit dough, or it will become tough.
• Make sure the mawa is completely cool before spreading it on the biscuit base, or it will melt the biscuits.
• For cleaner slices, use a sharp knife and wipe it clean after each cut.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan butter in the mawa.
• Gluten-Free Adaptation: Use gluten-free biscuits instead of Parle-G.
• Spice Level: My friend Priya loves adding a pinch of cardamom powder to the mawa for a warm, fragrant flavour. It’s delicious!
• Festival Adaptations: This roll makes a lovely gift during Diwali or the holidays. Package the slices in pretty boxes for a homemade touch.

Serving Suggestions

This roll is perfect with a glass of cold milk or a cup of chai. It’s also a great addition to a dessert platter. My kids love it as an after-school snack!

Storage Instructions

Store the leftover roll in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I use other biscuit brands instead of Parle-G?

While you can, it won’t be quite the same! Parle-G biscuits have a unique flavour and texture that really makes this recipe special. But if you absolutely have to, Marie biscuits or similar plain sweet biscuits can work in a pinch.

2. How can I prevent the roll from cracking when slicing?

Make sure the roll is thoroughly chilled before slicing. Using a sharp knife and wiping it clean after each cut also helps.

3. What is the best way to make instant mawa if I don’t have milk powder?

You can try simmering full-fat milk for a long time, stirring frequently, until it thickens and reduces to a mawa-like consistency. It takes longer, but it’s doable!

4. Can this roll be made ahead of time?

Absolutely! You can make the roll a day or two in advance and store it in the refrigerator.

5. Is it possible to add nuts or dry fruits to the filling?

Definitely! Chopped pistachios, almonds, or raisins would be a lovely addition to the mawa filling.

Enjoy making (and eating!) this delightful Parle-G Biscuit Chocolate Roll. Let me know how it turns out in the comments below!