Maida/All Purpose Flour – 160 Gms
Condensed Milk/Milkmaid – 260 Gms
Baking Powder – 1-1/2 tsp
Cocoa Powder – 40 Gms
Unsalted Butter or Margarine – 100 Gms (I use Butter)
Vanilla Essence (dry or liquid) – 1/2 tsp (optional)
Milk as required – 200 ml
Mix Maida or All Purpose Flour, Baking Powder and Cocoa Powder. Sieve the mixed ingredients thrice before starting the beating process.
Beat the Unsalted Butter or Margarine (I used my own home made Butter) and Condensed Milk in an Egg Beater or with the help of whisk to prepare smooth paste.
If you use a whisk or spatula instead of an Egg Beater, you may have to beat lot more than what you would with an Egg Beater – at least for 10 to 15 minutes. The beating process in beater should be in a single direction.
Divide the sieved Maida, Baking Powder and Cocoa Powder mixture (from step 1) into 3 proportions and add each one of these proportions slowly, bit by bit, while you keep beating the batter.
Now add Milk and Vanilla Essence slowly and beat again. If the batter is too thick, add extra Milk. The batter should come out as thick as an Idly or a Dosa batter.
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