Research "Ek Khoj"

Ingredients:-

Milk powder 1 cup + 2 tablespoons
Refined flour (maida) 1 tablespoon
Soda bicarbonate ¼ teaspoon
Green cardamom powder ½ teaspoon
Ghee 4 teaspoons + to deep frySugar 1 cup
Lemon juice 1 teaspoon

Method:-

Ingredients:-

Almonds, blanched and peeled 2½ cups
Semolina (rawa/suji), roasted 1 cup
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons

Method:-

Pat the almonds dry.
Keep aside twenty almonds for garnish and grind the rest to a coarse powder.
Heat half a cup of ghee in a pan.
Add almond powder and sauté over medium heat till golden.

Ingredients:-

Apples	3 medium
Milk	1 litre
Sugar	4 tablespoons
Green cardamom powder	¼ teaspoon
Almonds, blanched and sliced	8-10
Pistachios, blanched and sliced	8-10

Method:-

Ingredients:-

2 cups Indian whole wheat flour
1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)

Method:-

Preheat oven to 350 degrees.
Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours).
Divide the dough in 10-12 equal pieces.
Roll out into 5-6-inch rounds, paint lightly with ghee, then prepare by one of the two following methods:

Make a slit from one edge of the round to the center.
Wrap one cut edge around the other to make a cone-shape.
Flatten the cone back into a disk, then roll out with the rolling pin to the thickness of carboard, about 5-6-inches wide.
Roll up the disk into a "jelly-roll."
Now curl the roll into a spiral, like a cinnamon bun.
Seal the outside end by pressing with your fingers, then flatten and roll out with a rolling pin to the thickness of cardboard, about 5-6- inches wide.

Place the roti on a cake rack, and set on top of the oven rack in your oven; bake until lightly browned.
Paint one side of the roti with ghee to keep it from becoming brittle.
You can also cook these in a skillet just like chapati.
Remember to butter them when browned.