Jain World
Sub-Categories of Cake Varieties
Almond Chocolate
Chocolate - Nut
Chocolate Coating
  Chocolate Fudge
  Chocolate With Biscuit Bar
  Coconut Milk Toffee
  Cream-Center Chocolate
  Double-Decker Biscuit Bar
  Fudge Fingers
  Pistachio Chocolate
  Slab Chocolate
  Tricolor Chocolate
  Walnut Chocolate



6 tsp. cocoa powder      3 tsp. milk powder

100 grams icing sugar

100 grams cashew nut almond powder            3 tbsp. ghee

3-4 drops vanilla extract.


Shift icing sugar, milk powder and cocoa powder for 2-3 times.

Melt ghee in a pan. When it melts remove and mix icing sugar, milk powder and cocoa powder and stir. Add cashew nut almond powder and mix well. Mix vanilla extract and leave the contents in the pot for 10-15 minutes.

Apply ghee on the palms and make round balls from the contents. Leave them in the refrigerator for 2 hours. Remove and cover them in silver foil paper.

Keep them in the refrigerator.