Wheat Cocoa Balls

Yield: 12 – 14 balls

This recipe is from an old Newspaper (The Hindu) collection dated around the 90's.
Actual recipe is Chocolate Burfi. The amount of ghee used is the same amount as that of the flour minus 2 tsp. I don’t like to use much ghee; I reduced it and modified them into Cocoa Balls.
It’s a very simple and tasty sweet dish.

Ingredients:

Wheat Flour - 1 cup (100 gms)
Powdered Sugar - 2 1/2 cup
Cocoa Powder - 1 heaped tsp
Fresh thick Curd - 1 cup
Ghee - 1 tbsp plus extra for greasing

Preparation:

Dry roast the flour in a pan till the colour changes a little and you get the wheat aroma.
Mix together all the ingredients, without any lumps.
Grease a bowl or a baking pan. Pour the mixture.
Bake at high temperature for 15 minutes. Stir twice in between.
Remove & let it cool for 1/2 an hour.
Make small round balls and the sweet is ready to savour.

Note:

The temperature and time may vary in different ovens (I baked at 250 C).
If not using an oven, mix all the ingredients in a pan over a medium flame & keep stirring till the mixture thickens & does not stick to the sides. Extra ghee maybe required for this method.
This can also be made into burfi by pouring the mixture in a greased plate; let it cool & cut into pieces.