Kashmiri delicacy â€“ a thick roti with biscuit like texture.
- Refined flour maidaÂ 2 cups
- Baking powderÂ 1/2 teaspoon
- SugarÂ 2Â½ teaspoons
- MilkÂ 3/4 cup
- Fresh yeast crumbledÂ 1 tablespoon
- RaisinsÂ 12-14
- Charoli/chironjiÂ 1 tablespoon
- Screw pine kewda waterÂ 1 teaspoon
- Ghee meltedÂ 5 tablespoons
- Almonds blanched peeled and slicedÂ 10
- 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.