Around The World On Your Plate

Duration:  25 minutes Servings:  20 medium sized ladoo Ingredients: 200 grams condensed milk 1/2 teaspoon cardamom powder 4-1/4 cup desiccated coconut 1/4 cup desiccated coconut for rolling 1-2 teaspoons of oil Method: Heat condensed milk on low flame in a nonstick pan and add desiccated coconut and mix on low heat, cook for a 4-6 minutes on low until it forms a dough like consistency.  Turn off heat and let it cool enough. Rub oil on your palms and form small balls and roll it in the remaining desiccated coconut and place it on a serving tray.

Ingredients for the bun: 1/3 cup warm water 2-1/2 teaspoons of yeast 1 cup milk 3-1/2 tablespoons of butter 3 to 3-1/2 cups of bread flour 1 teaspoon salt 2 teaspoons sugar Ingredients for the curry: 1 cup onion chopped 2 cloves of garlic minced 1/4 cup of bell pepper chopped 1 medium sized potato chopped 1/4 cup green peas 1/2 cup soya nuggets, soaked and drained 1 teaspoon curry powder salt to taste 1 tablespoon oil Others: 1 egg mixed with water Panko bread crumbs as needed Water as needed Method: Melt butter in milk either on stove top or in a microwave and set aside. Heat 1/3 cup of water to about 110 degrees Fahrenheit and add yeast and sugar and set aside to activate. Meanwhile, mix flour and salt. Once the yeast is activated (foamy), add it to the flour along with milk and melted butter and knead into a soft dough. Add extra flour if needed and knead until everything comes together and forms a soft dough. Place it in a gre