Authentic Kashmiri Bakarkhani Recipe: Crispy, Sweet Bread
1 hour 10 minutes
1288 reads
About Authentic Kashmiri Bakarkhani Recipe: Crispy, Sweet Bread
Indulge in the delightful flavors of Bakarkhani, a treasured Kashmiri bread renowned for its unique blend of crisp biscuit and soft roti textures. This slightly sweet bread is a culinary masterpiece, traditionally enjoyed for breakfast with a steaming cup of tea or aromatic Kashmiri Kahwa.Made with simple ingredients like refined flour, baking powder, and a touch of sugar, this recipe unlocks the secrets to achieving that perfect balance of textures. Follow our step-by-step guide to create Bakarkhani at home and experience the authentic taste of Kashmir.This recipe provides a detailed walkthrough, ensuring a successful outcome even for novice bakers. Get ready to impress your family and friends with this delectable treat!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep1 hour
Cook10 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour all-purpose flour
- 1/2 tsp Baking Powder
- 1.5 tsp Salt or to taste
- 2 tsp Sugar
Wet Ingredients
Instructions
Prepare the Dry Ingredients
- Sift together the refined flour, baking powder, and salt in a large bowl.
Activate the Yeast
- In a separate bowl, crumble the fresh yeast and add 1/4 cup of warm water. Let it sit for 3-5 minutes until foamy.
Prepare the Milk Mixture
- Heat the milk and sugar in the microwave for 30-40 seconds, or until the sugar dissolves. Remove and let cool slightly.
Soak the Mix-ins
- Soak the raisins and chironji in 1/2 cup of warm water for 5 minutes.
Combine Wet and Dry Ingredients
- Make a well in the center of the sifted flour. Add the sweetened milk, kewra water (if using), and the activated yeast. Mix until a soft dough forms. Cover with a damp cloth and let rest for 10 minutes.
Knead the Dough
- Gradually add 3 tablespoons of melted ghee to the dough and knead until well incorporated. Add the soaked raisins, chironji, and sliced almonds. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 30-45 minutes.
Preheat and Shape
- Preheat oven to 240°C (460°F). Divide the risen dough into equal portions (about 12). Shape each portion into a ball, cover, and let rest for 10 minutes.
Roll and Prick
- Roll each ball into an oblong shape, about 1/4 cm thick. Prick the surface all over with a fork to prevent puffing.
Bake
- Arrange the oblongs on a baking tray lined with parchment paper. Bake for 10-12 minutes, or until golden brown and crisp.
Finish and Serve
- Remove from the oven. Brush the bakarkhanis with the remaining melted ghee while still warm. Serve hot or at room temperature.
Recipe Notes
Expert Tips for Perfect Bakarkhani
- For extra flavor, add a pinch of cardamom powder to the dough.
- Don't over-knead the dough; this can result in a tough Bakarkhani. Aim for a soft and slightly sticky consistency.
- Adjust baking time depending on your oven. Keep an eye on them to avoid burning.
- If using active dry yeast, proof it according to package instructions before adding it to the dough.
Related Posts You May Like
Recipe Nutrition
Calories: 449kcalCarbohydrates: 54gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 53mgSodium: 945mgPotassium: 176mgFiber: 2gSugar: 4gVitamin A: 74IUVitamin C: 0.1mgCalcium: 103mgIron: 3mg
Ritu Arora
Articles: 14
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Can’t wait to cook it.
This looks so tasty! Thank you.
I’m excited to try this recipe!
What a delightful recipe! Thanks for sharing.