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Cover: Loco for cocoa

29Mar 12

Grandma’s Chocolate Tiffin

Grandma's TiffinThe word ‘tiffin’ is a 19th century word inherited from the colonial days of the Raj. It’s a loosely Indian term meaning a light snack or lunch, or referring to any light meal. It also has some relation to an old English term, ‘tiffing’, which meant ‘to take a sip’. Tiffin as we now know it today, came about when with the typical light British ‘afternoon tea’, merged with the Indian custom of taking a slightly more filling snack between meals. In some parts of India and Nepal it still means an in-between-meals snack. In Mumbai it means a packed lunch, and there are even dedicated people (sometimes called ‘tiffin wallahs’) whose job it is to deliver tiffin in boxes to workers and schoolchildren during the day.

My favourite kind of tiffin is my Grandma’s recipe – a rich, chocolate, biscuit and fruit crunch.  Grandma’s Chocolate Tiffin is one of those comfort foods that take me back to all those ‘feel-good’, happy childhood memories that I never want to lose. It’s great fun to make with, and for, children, and it’s so simple.

Ingredients:

  • 115g butter or margarine
  • 60g sugar
  • 60g golden syrup
  • 60g shredded or desiccated coconut
  • 60g raisins
  • 60g of white chocolate broken into small pieces
  • 20g drinking chocolate or cocoa powder
  • 150g good quality milk chocolate (or dark chocolate if you prefer)
  • 225g rich tea biscuits

Preparation Guidelines

  1. Grease a shallow tin (medium sized, 8” x 10” approx).
  2. Break biscuits into small pieces.
  3. Melt the butter or margarine in a saucepan with the sugar and syrup.
  4. Add the drinking chocolate, coconut and raisins. NB – you could substitute chopped walnuts or other nuts for the coconut if you prefer, or leave out altogether. It’s just the same with the raisins if you find them too sweet.  Whatever you choose, it will be de-licious – the chocolate will make sure of that – so play around!
  5. Bring just to the boil then remove from heat and stir in the biscuit pieces and white chocolate.
  6. Spread the mix in the shallow pre-greased tin and leave to cool.
  7. Melt the chocolate in a separate bowl. NB – it’s best to melt the chocolate either in a bowl over a pan of hot water, or in a small microwave-proof bowl in the microwave for a just few seconds; it melts very quickly so keep a close eye on it.
  8. Spread the melted chocolate over the biscuit mix and refrigerate for 2 hours.
  9. Cut when cold.

Time:    15-20 mins

Cocoa Treats:    around 20 pieces

 

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2 comments

  1. […] much smaller and can be lifted up and held over a pot or a pan. (For a chocolaty snack, try this chocolate tiffin. It’s not Indian food, but it’s […]

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  2. […] Coconut Burfi by Jay Ahmed Share no comments It is no secret around my house that I have a sweet tooth. I just love a sugary treat—for breakfast, for an afternoon snack, or for a mid-morning pick-me-up. To me, coconut is absolutely one of the tastiest ingredients in any dessert. (Try it in Grandma’s chocolate tiffin.) […]

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