1. Cut the cold butter into cubes.

2. In a bowl mix flour, baking powder, baking soda and sugar.

3. Add the cubed butter and rub with your palms to incorporate the butter into the flour.

4. Take the flour butter mixture in your hands and lift it up the bowl and rub. This way you get air inside the mixture and the crust will be flaky.

5. Leave some pea sized chunks of butter while rubbing.

6. Add cold water and bring the dough together. Let the dough be crumbly and not smooth.

7. Divide it into two parts with one portion larger than the other.

8. Place them into cling wraps, cover and refrigerate until firm.

1. In a pan, mix together milk and sugar.

2. Bring it to boil.

3. Add semolina in a continuous stream keepin flame low.

4. Keep on stirring until the mixture becomes very thick and leaves the sides of the pan.

5. Pour this on a plate and allow it to cool completely.

6. In a jar of food processor, take ricotta, cooled semolina mixture, zest of one orange and cream. Run the processor until smooth.

7. Now remove the blade, add vanilla essence, chocolate chips and tutti frutti and mix well.

8. Transfer to a jar and refrigerate.

Divide the dough into 10 equal portions. Roll a portion into a rough rectangle.

Place a ball of filling on the lower half.

Bring the side of rectangle over the filling and press it.

With a circular cutter, cut out a circle. The remaining dough from all the circles will make one more frolle.

Arrange on a baking tray and refrigerate for 2 hours. I had some extra pie crust, so another 3..

After baking it until golden, dust with icing sugar.

Enjoy!!!!