Ingredients:

• For the biscuit crust: 100 g – digestive biscuits, crushed
• 2 tbsp – Butter
• For chocolate mixture: 1.5 cups – Maida
• 1/2 cup – Butter
• 1/2 cup – Jaggery powder
• 1.5 tsp – baking powder
• 2 tbsp – cocoa powder
• 150 ml – Milk
• 1 tsp – vanilla essence
• vanilla ice-cream and grated chocolate for serving

Method:

1. Melt butter for biscuit crust.
2. Mix in the crushed biscuits and press at the base of a greased and shallow eight and a half square cake tin.
3. Beat the butter and jaggery for the chocolate mixture until light.
4. Mix the maida with baking powder and cocoa and fold into the butter mixture.
5. Add milk and vanilla and stir until smooth.
6. Spread the chocolate mixture over the base.
7. Bake in a moderately hot oven (200 degrees C) until done (for 35-40 minutes). Leave the pie to cool in the tin.
8. Cut into pieces and serve with vanilla ice-cream, topped with grated chocolate.