Cake Bomb


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To keep ginger chilli paste for a long time, grind chopped ginger and green chillies ,adding little vinegar .
this can be stored in the fridge for months.

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Cake Bomb recipe - How to make Cake Bomb

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200 gms leftover chocolate cake
1/4 cup finely chopped mixed nuts and raisins (kismis)
150 gms dessicated coconut
50 to 70 gms milkmaid (as required to bind coconut)
decoration edible silver leaf (vark)

  1. Mix milkmaid with coconut and keep aside.
  2. Crumble the chocolate cake well and mix in raisins and chopped nuts.
  3. Make small size balls.
  4. Make balls with coconut mixture, press them on the palm ,put the chocolate ball in it and then first give it a round shape and then give it a roll shape.
  5. Put vark ,only on top.
  6. Cover and keep it in the fridge to set.
  7. Cut it into diagonal pieces and serve.

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This recipe was contributed by agra on 09 Dec 2003

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