Best of World - Recipes

• 1 cup Broken wheat
• 2 1/2 cups Hot water
• 2 tablespoon Almonds
• 3/4 cup Sugar
• 15 nos. Raisins
• 1 teaspoon Cardamom powder
• 3/4 cup Ghee

• Soak the raisins in 1/2 cup water and keep aside.
• Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
• Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
• Serve hot garnished with blanched almonds and pistachios.

• 1 kg Carrots
• 1 litre Milk
• 1 teaspoon Cardamom seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally.
• Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
• Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

• 2 cups Semolina (rawa)
• 1/2 cup Powdered Sugar
• 1 cup Ghee
• 1 tbsp broken Cashew Nuts
• 1 tbsp Raisins, fried
• 1 tsp Cardamom Powder, fried

• Heat 1 tsp. ghee in a pan and dry roast the rawa (semolina) till golden color.
• Grind the fried rawa and powdered sugar in a mixer, to make a fine powder.
• Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.
• While still warm, make the mixture into small lemon-sized balls.
• Cool the rawa ladoos and store them in an airtight container.

• 2 lbs Cows Milk or Ricotta cheese
• 1/2 cup sugar
• 32 oz half & half milk
• A pinch of saffron
• 1/4 tsp crushed cardamom seeds
• 1/2 cup blanched almonds
• 2 tbsp crushed green pistachios

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate with pistachios, chill for 2-3 hours and then serve.

• 4 cups Gram Flour
• 1 cup Pure Ghee
• 2 cups sugar
• 1 tsp Powdered Cardamom
• 1/2 cup chopped Almonds and Raisins

• Heat the ghee in a pan.
• Add the gram flour and fry it on a low flame stirring continuously till brown.
• Once it is browned, let it cool.
• Add powdered cardamom and sugar. Mix well.
• Add chopped almonds and raisins.
• Shape into ladoos and serve.

• 1 cup grated dry coconut
• 1 cup powdered sugar
• 1 pinch nutmeg powder
• 1 pinch dry ginger powder
• 4 elaichi
• 2 tsp maida
• 2 tsp poppy seeds
• 2 tbsp mixed dry fruit pieces
• For Dough:
• 1 cup maida
• 1 tsp ghee (butter)
• salt (pinch)
• warm milk (for doughing)

• In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

• Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

•  Roast dry coconut.
•  Roast maida in ghee.
•  Roast poppy seeds.
•  Mix all the above ingredients and mill them finely.

• Roll small oval shaped puris from the hard dough.
• Now place the prepared stuffing in the middle of it.
• Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
• Deep fry it till it becomes brownish color.
• Serve it hot or cold as you wish.

• 1/4th cup Long grain Rice (washed and drained)
• 4-5 cups Milk
• 2-3 Cardamom Seeds (crushed)
• 2 tbsp. Almonds (blanched silvered)
• A pinch of Saffron Threads, soaked in a little hot milk
• 1 tbsp Pistachio Nuts (skinned & chopped)
• 1 tbsp Raisins (optional)
• 2-3tbsp Sugar

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove from heat and serve either warm or chilled.

• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
• Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium.
• Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
• Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

• 3.5 cups whole almonds
• 1.5 cup milk
• 5 tbsps ghee
• 3 cups granulated sugar
• 1/2 tsp saffron strands (optional but recommended)
• A few drops of yellow food coloring (optional)
• 1/2 tsp cardamom powder

• Put the almonds in a deep bowl and add enough hot water to them to cover them. Leave them to soak for 3-4 hours. Once the almonds have soaked, remove their skins. To do this press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin. Do this for all the almonds. Discard the skins.
• Put the skinless almonds into a blender and add the milk to them. Blend the mixture to form a coarse paste (the same consistency as sooji/ rawa).
• Set up a deep, heavy-bottomed pan on medium heat. When it is hot, add 3 tbsps of ghee to it. When the ghee melts, add the almond-milk mixture to it. Stir well.
• Now add the sugar to the mixture and stir to mix well.
• Now add the saffron strands and mix well.
• Cook the mixture on medium heat, stirring constantly to prevent it from scorching or burning. This can happen very easily, so be extra careful. Stir constantly!
• At one stage, as the liquid in the mixture begins to dry up, it will bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly. It might actually help to wear an oven glove/ mitt to protect your hand from the splatters during this stage.
• Once the splattering stops (a sign that the Halwa is almost done), add the remaining ghee and the food coloring and stir well.
• Keep cooking the mixture until most of the moisture in it dries up. It will start to come away from the sides of the pan now and you will also see a small amount of the ghee beginning to separate from it.
• You will know the Halwa is ready when it no longer sticks to the pan at all. In fact when you look at the bottom of the pan, it will be clean!
• Take the Halwa off the heat and spoon it onto a flat platter or plate to cool.
• Serve warm or at room temperature in bowls, garnished with a pinch of thin almond slivers! Enjoy!

• 500gms unsalted, whole almonds
• 5 tbsps ghee
• 600ml thick cream
• 2 cups granulated sugar
• 1/2 tsp cardamom powder

• Put the almonds into a blender and grind them to form a coarse powder (the same consistency as sooji/ rawa).
• Set up a deep, heavy-bottomed pan on medium heat. When it is hot, add 3 tbsps of ghee to it. When the ghee melts, add the almond powder to it. Stir well.
• Roast the almond powder in the ghee until it starts to turn very, very slightly darker.
• Now add the cream, sugar and cardamom powder to it and stir to mix well.
• Cook the mixture on medium heat, stirring constantly to prevent it from scorching or burning. This can happen very easily, so be extra careful. Stir constantly!
• At one stage, as the 'liquid' in the mixture begins to dry up, it could bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly. It might actually help to wear an oven glove/ mitt to protect your hand from the splatters during this stage.
• Once the splattering stops (a sign that the Halwa is almost done), add the remaining ghee and stir well.
• Keep cooking the mixture until most of the moisture in it dries up. It will start to thicken and become less pliable and come away from the sides of the pan now. You may also see a small amount of the ghee beginning to separate from it.
• You will know your Badam Fudge/ Badam Barfi is ready when it no longer sticks to the pan at all. In fact when you look at the bottom of the pan, it will be clean!
• Take the Fudge/ Barfi off the heat and spoon it onto a flat platter or plate to cool. Flatten it, with the back of a spoon, to smoothen the surface. You could, if you wish, garnish the Fudge/ Barfi with almond slivers! A lot of Indians garnish their almond fudge with edible silver foil also known as Varq (pronounced as 'Vurrk').
• While the Fudge/ Barfi is still warm, cut it into square or diamond shapes. Serve warm or at room temperature. Enjoy!

• 2 cups rice flour
• 1/2 cup Mung Dal paste
• 2 tsp oil
• 1/4 tsp turmeric
• 1/2 tsp carom seeds (ajwain) or cumin seeds
• 1 red chili powder (optional)
• Salt To Taste
• oil for frying water as required

• Cook the mungdal to a paste like consistency .
• In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
• Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
• Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
• Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
• Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
• Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
• Cool moong dal chakli completely before storing in an airtight container.

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• Few chopped Cashews (optional)
• Few Raisins (optional)
• 1/2tsp Garam masala
• Salt to taste
• Red chili powder to taste
• 1/2 tsp. Dry Mango powder( Amchur) (optional)

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.
• For Stuffing :
• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

• For Wada:
• 1 Cup Urad daal
• Salt to taste
• Oil to fry
• For Dahi :
• 1 kg Dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chili powder to taste

• 3 cups Plain Flour
• 1 cup Ghee
• 3-4 icecubes
• 4 cups water
• 1/2 cup Milk
• 1/4 tsp Yellow Colour
• 1 kg Ghee
• Syrup:
• 1 1/2 cups Sugar
• 1 cup Water

• 2 1/2 cups Chappati flour
• 2/3 cup Water at room temperature
• Ghee for brushing the bread while rolling out the dough
• Oil for deep frying

• Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Serve the puri hot with pindi choley or other vegetables.

 PuranPoli

• 450 gms Chana Dal
• 500 gms Sugar (Cheeni) or Jaggery (Gud)
• 250 gms Wheat Flour (Gehun Ka Atta)
• 50 gms Flour
• 5 tsp Oil
• 1/2 grated Nutmeg (Jaiphal)
• 50 gms powdered Cardamom (Elaichi)
• Pure ghee for serving