Prepare a checklist; keep all ingredients within reach

: Use a food processor or a plastic bag with a rolling pin to crush the graham crackers into fine crumbs. I used a dry grind blender to make a fine powder of the biscuits. Take the biscuit powder in a bowl. Mix with Butter, Stir until the crumbs are uniformly coated and have a texture similar to wet sand. add the cocoa powder, milk/water, mix with your fingers to make a fairly soft dough ball.

Form the Roll
Place a parchment paper on a chapathi stone.
Press the Mixture: Transfer the crumb mixture ball onto the parchment paper. Using a rolling pine make 1mm thick rectangle. You may also flatten the ball using your fingers. trim the edges. Make an even layer, creating the base/wrap for the Swiss roll. Spread the filling
Assemble the Swiss Roll
Spread the Filling: Evenly spread the cream mixture over the graham cracker base, leaving a small border around the edges.

Assemble the Swiss Roll
Spread the Filling: Evenly spread the cream mixture over the graham cracker base, leaving a small border around the edges.
Roll It Up: Starting from one end, carefully roll the dessert tightly into a log shape, using the parchment paper to help guide the rolling process. Make sure to roll it tightly but gently to avoid cracks.

Very: Chill and Serve
Chill the Roll: Wrap the rolled Swiss roll in the parchment paper and refrigerate for at least 4 hours, or overnight if possible, to allow it to set.
Once set, remove the Swiss roll from the refrigerator and carefully unwrap it. Use a sharp knife to slice it into rounds. transfer to a serving plate. Enjoy the no bake swiss roll with a cup of hot tea.