Bakarkhani
About Bakarkhani
Kashmiri delicacy – a thick roti with biscuit like texture.
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Recipe Time & More
Ingredients
- Refined Flour (maidaâ 2 cups)
- 1/2 tsp Baking Powderâ 1/2 Teaspoon (baking powderâ)
- 1-2 tsp Salt (or as per taste)
- 2 tsp Sugarâ 2½ Teaspoons (sugarâ )
- 3/4 cup Milkâ 3/4 Cup (milkâ)
- 1 tbsp Yeast (fresh crumbledâ)
- 12 Raisinsâ 12-14 (raisinsâ)
- 1 tbsp Charoli/Chironjiâ 1 Tablespoon (charoli chironjiâ)
- Screw Pine (kewda waterâ 1 teaspoon screw pine)
- 5 tbsp Desi Ghee (meltedâ)
- Almonds (peeled and slicedâ 10 blanched)
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Instructions
- 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.
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Ritu Arora
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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.