PREPARATION

1. In a mixing bowl, add 100 grams semolina, 75 grams all purpose flour, 1/8 teaspoon baking soda, 1/2 teaspoon salt and mix it well.
2. Add 125 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. In a bowler dd 2 teaspoons coffee, 2 teaspoons water and mix it well.
5. Keep aside.
6. Take a deep pan, add 500 milliliters water and bring it to a boil.
7. Place a bowl on top of it.
8. Add 100 grams chocolate, 2 tablespoons fresh cream, 2 teaspoons milk and stir continuously until the chocolate is melted completely.
9. Remove it from heat.
10. In a bowl, add 4 motichoor ladoo, 2 tablespoons prepared chocolate mixture and mix it well.
11. Take a ball from dough and flatten it with the help of a rolling pin.
12. Cut out a circle from it.
13. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
14. Darin it on an absorbent paper.
15. In a blender, add the coffee mixture, 2 scoops vanilla ice cream, 2 tablespoons prepared chocolate mixture, 150 milliliters milk, ice cubes and blend until smooth.
16. Pour the the espresso into the shot glass.
17. Take the prepared golgappa and make a hole in it.
18. Fill it with prepared chocolate mixture.
19. Place it on the top of the shot glass.
20. Serve.