Kisi ko pasand nahi aya
Kisi ko pasand nahi aya😣🥺 is a easy Indian recipe that serves 8. 320 calories per serving. Recipe by Neha Bisht on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $9.50 total, $1.19 per serving
Ingredients
- 300 grams Marie Biscuits (broken into small pieces, no need to crush fully)
- 100 grams Unsalted Butter (cut into cubes, softened at room temperature)
- 200 ml Sweetened Condensed Milk (full‑fat canned version for best texture)
- 30 grams Cocoa Powder (unsweetened, sifted)
- 50 grams Chocolate Chips (semi‑sweet, optional for extra texture)
- 30 grams Mixed Nuts (roughly chopped, optional)
- 1 teaspoon Vanilla Extract (pure extract)
Instructions
Prepare the Biscuit Base
Place the broken Marie biscuits in a large mixing bowl. If you prefer a finer texture, pulse a handful in a food processor, but keep most pieces chunky.
Time: PT5M
Melt Butter and Mix with Condensed Milk
In a saucepan over low‑medium heat, melt the butter. Once melted, stir in the sweetened condensed milk, cocoa powder, and vanilla extract. Cook gently, stirring continuously, until the mixture is smooth and glossy – about 5‑7 minutes. Do NOT let it boil.
Time: PT7M
Temperature: Medium heat
Combine Wet and Dry Ingredients
Pour the warm chocolate‑butter mixture over the biscuits. Add chocolate chips and chopped nuts. Using the spatula, fold everything together until the biscuits are fully coated and the mixture starts to clump.
Time: PT5M
Press into the Tray
Line the baking tray with parchment paper. Transfer the biscuit mixture onto the tray and press firmly with the back of a spoon or a flat spatula to create an even slab about 1‑1.5 cm thick.
Time: PT5M
Refrigerate Overnight
Cover the tray with plastic wrap and place it in the refrigerator for at least 12 hours (overnight) to set.
Time: PT0M
Cut and Serve
Remove the set cake from the fridge, lift it out using the parchment paper, and place on a cutting board. Using a sharp knife, cut into squares or rectangles (about 4 cm each). Serve chilled or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 4 g
- Carbohydrates
- 38 g
- Fat
- 16 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Gluten, Tree nuts (if added)
Ingredient Substitutions
- Instead of Marie Biscuits: Digestive biscuits, Rich Tea biscuits
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Sweetened Condensed Milk: Evaporated milk + 2 tbsp sugar, Coconut condensed milk (vegan)
- Instead of Cocoa Powder: Dutch‑process cocoa, Unsweetened chocolate melted
- Instead of Chocolate Chips: Chopped dark chocolate, Carob chips
- Instead of Mixed Nuts: Raisins, Dried cranberries
- Instead of Vanilla Extract: Vanilla paste, Almond extract (¼ tsp)
Equipment Needed
- Saucepan
- Mixing Bowl
- Spatula
- Baking Tray
- Parchment Paper
- Refrigerator
- Knife
Critical Steps — Do Not Skip
- Melt butter and combine with condensed milk without boiling.
- Fold the warm chocolate mixture into the biscuits quickly to ensure even coating.
- Press the mixture firmly into the tray to avoid future crumbling.
- Refrigerate overnight for proper setting.
Chef Tips from the Video
- Use unsalted butter for better flavor control.
- For a richer chocolate flavor, add 1 tbsp of melted dark chocolate to the wet mixture.
- Garnish with a drizzle of melted chocolate or a sprinkle of powdered sugar just before serving.
Troubleshooting
Cake crumbles when cutting.
Press the mixture more firmly before refrigerating and ensure the chocolate‑butter mixture is fully incorporated. If needed, add an extra tablespoon of melted butter.
Cake is too soft and falls apart.
Chill for a longer period (minimum 12 hours) and keep the refrigerator temperature at 4 °C. Reduce the amount of butter by 10 % if you prefer a firmer set.
Bitter taste.
Make sure the mixture never reaches a rolling boil; lower the heat immediately if you see steam rising rapidly.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw in fridge before serving.
Room temperature: Not recommended beyond 2 hours at room temperature.
Make-Ahead Tips
- The cake can be prepared up to 3 days in advance; keep it refrigerated.
- If you want a firmer texture for transport, increase the refrigeration time to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of No‑Bake Chocolate Biscuit Cake in Indian street snack culture?
Biscuit‑based no‑bake cakes became popular in India during the 1990s as an affordable, quick‑fix sweet for festivals and school gatherings. They blend Western biscuits with Indian chocolate and condensed milk, creating a hybrid treat that’s both nostalgic and modern.
What are the traditional regional variations of biscuit‑based sweets in Indian cuisine?
In North India, similar treats use Marie or Good Day biscuits with cardamom and pistachios. In South India, they often incorporate rose syrup and cashews. The chocolate version, like Neha Bisht’s recipe, reflects a pan‑Indian adaptation that adds cocoa for a contemporary twist.
How is No‑Bake Chocolate Biscuit Cake traditionally served in Indian households?
It is usually cut into small squares and served chilled as an after‑meal sweet or during tea time. It’s common at birthday parties, Diwali gatherings, and school functions because it can be made in large batches ahead of time.
What occasions or celebrations is No‑Bake Chocolate Biscuit Cake traditionally associated with in Indian culture?
The cake is a staple at festive occasions such as Diwali, Holi, and birthday parties, as well as informal gatherings like picnics or office celebrations where a quick, crowd‑pleasing dessert is needed.
What makes No‑Bake Chocolate Biscuit Cake special or unique in Indian dessert tradition?
Its uniqueness lies in the combination of readily available store‑bought biscuits with a simple chocolate‑condensed‑milk glaze, requiring no oven. The overnight refrigeration softens the biscuits, giving the cake a melt‑in‑the‑mouth texture that’s different from baked Indian sweets.
What are the most common mistakes to avoid when making No‑Bake Chocolate Biscuit Cake?
Common errors include overheating the butter‑condensed‑milk mixture, which can cause a burnt flavor, and not pressing the biscuit mixture firmly enough, leading to crumbling. Also, insufficient chilling time results in a cake that’s too firm to cut cleanly.
Why does this No‑Bake Chocolate Biscuit Cake recipe use condensed milk instead of regular milk and sugar?
Condensed milk provides both sweetness and a thick, caramel‑like consistency that binds the biscuits without needing additional flour or eggs, keeping the recipe truly no‑bake and shelf‑stable.
Can I make No‑Bake Chocolate Biscuit Cake ahead of time and how should I store it?
Yes, the cake is designed to be prepared a day ahead. Keep it covered in plastic wrap and stored in the refrigerator; it will stay fresh for up to four days. For longer storage, wrap tightly and freeze for up to one month.
What texture and appearance should I look for when the No‑Bake Chocolate Biscuit Cake is done?
The cake should have a glossy chocolate surface, be firm to the touch, and the biscuits inside should be softened but still visible as small chunks. After cutting, the pieces should hold their shape without falling apart.
How do I know when the No‑Bake Chocolate Biscuit Cake is fully set and ready to cut?
After the overnight chill, gently press the surface; it should feel solid and not give under light pressure. If the knife meets resistance and the slice holds together, the cake is properly set.
What does the YouTube channel Neha Bisht specialize in?
The YouTube channel Neha Bisht focuses on easy, everyday Indian home cooking, sharing quick recipes, snack hacks, and practical tips for busy households, often highlighting lesser‑known street foods and how to recreate them at home.
How does the YouTube channel Neha Bisht's approach to Indian snack recipes differ from other Indian cooking channels?
Neha Bisht emphasizes minimal‑equipment, no‑bake or quick‑cook methods, and often tests popular commercial snacks to create homemade versions, whereas many other channels focus on traditional, stove‑top or oven‑based dishes.
Last updated: September 6, 2026
