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- Milk Powder : 30 g
- Milk : 20 ml
- Dessicated Coconut : 25 g
- Vanilla Whey : Half Scoop
- Saffron : 2-3 strands
- Dark Chocolate : 70 g
Melt chocolate in a microwave for a minute at 10 seconds interval each.
Pour the melted chocolate into a silicon modak mould. Remove the excess chocolate by putting the mould upside down.
Store the mould in the fridge for half an hour or until chocolate is set.
In a non stick pan, take milk powder and milk, mix and turn on the heat.
Cook for five minutes or until it forms a homogeneous mix.
Add dessicated coconut and sweetener to this mixture. To it, add a few strands of saffron.
Let it cool down a little, add vanilla flavour or plain whey.
Mix together and stuff into chocolate mould, seal the top with the remaining chocolate.
Let it set it in the fridge until chocolate gets firm