Green Tea (Chocolate Flavour)Candies

4.30 from 3 votes

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Nowadays everyone is going gaga over green tea because of its numerous benefits. Why only drink green tea always? what about kids & grown ups or even we all? Here is interesting receipe out of green tea. Khake piyo ya peeke khao.
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Served AsDesserts
CuisineDesserts
Servings 4
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Ingredients
  

  • Kaju badam Akhrot 1/2 cup
  • Milk 1& 1/2 to 2 cups
  • Chocolate flavoured Tealeaves 1 tsp
  • Chocolate biscuits with Cream 8-10 I hv used Bourbon
  • Candy moulds I hv used small glasses
  • Sugar 2 - 3 tbsp or according to ur taste
  • Candy sticks few
  • Chocolate chips for garnishing
  • A few drops of Vanilla Essence
  • Salt a pinch
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Instructions
 

  • Soak dry fruits in water for at least 4-5 hours. Boil milk. Reduce the heat. Add 1 tsp of chocolate flavoured tea leaves into it. Put off the flame. Let it sit for few minutes. Cool it. Drain milk.
    Green Tea (Chocolate Flavour)Candies - Plattershare - Recipes, food stories and food lovers
  • When milk is at room temperature add pre soaked dry fruits. Now add salt, sugar & vanilla essence. Blend it in mixer fr a while. Now add Bourbon biscuits into it. Blend it again enough to crush cookies.
    Green Tea (Chocolate Flavour)Candies - Plattershare - Recipes, food stories and food lovers
  • Now add chocolate chips at the bottom of mould. Pour milk dry fruits & biscuits mixture over it (here I hav used small glasses). Freeze candy mix for abt 1 hour. Put Candy sticks in the centre. Keep it in a freezer again for at least 4-5 hours to set
    Green Tea (Chocolate Flavour)Candies - Plattershare - Recipes, food stories and food lovers
  • Remove from freezer and garnish it with chocolate sauce. Enjoy chilled candies.

Notes

Handy Tip to unmould candies: Fill big bowl with water. Hold ur candy moulds in water for few seconds. Gently kp rotating candy stick. Unmould & consume immediately.

Please appreciate the author by voting!

4.30 from 3 votes
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