Bakarkhani

Sieve together refined flour, baking powder and salt into a bowl.

Add sugar to the milk and heat in the microwave for 30-40 seconds or till the sugar melts. Remove from heat and mix.

Place yeast in another bowl, add 1/4 cup (50 ml) of warm water and set aside to dissolve for 3 minutes.

Soak raisins and chironji in ½ cup warm water and set aside for 5 minutes.

Make a well in center of the sieved flour, add sweetened milk, screw pine water and dissolved yeast and mix to make soft dough. Cover with a damp cloth and set aside for 10 minutes.

Gradually add 3 tablespoons of melted ghee to the dough and knead till it gets incorporated into the dough. Add almonds, raisins and chironji. Knead, cover and keep it in a warm place for 30 minutes to allow the dough to rise.

Preheat the oven to 240º C.

Divide the dough into equal portions, make balls, cover and set aside for 10 minutes.

Flatten balls and roll them out into oblong shapes of 1/4 cm thickness. Prick the entire surface with a fork.

Arrange them on a baking tray and bake in the preheated oven for 10-12 minutes.

Remove from oven, brush bakarkhanis with the remaining ghee and serve hot.