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Bakarkhani

Kashmiri delicacy – a thick roti with biscuit like texture. This is a Sanjeev Kapoor exclusive recipe.

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Bakarkhani

Main Ingredients Refined flour (maida), Baking powder
Cuisine Kashmiri
Course Breads
Prep Time 51-60 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Bakarkhani

  • 2 cups Refined flour (maida)
  • ½ teaspoon Baking powder
  • to taste Salt
  • 2½ teaspoons Sugar
  • ¾ cup Milk
  • 1 tablespoon Fresh yeast crumbled
  • 12-14 Raisins
  • 1 tablespoon Charoli/chironji
  • 1 teaspoon Screw pine (kewda) water
  • 5 tablespoons Ghee melted
  • 10 Almonds blanched, peeled and sliced

Method

  1. Sieve together refined flour, baking powder and salt into a bowl.
  2. Add sugar to the milk and heat in the microwave for 30-40 seconds or till the sugar melts. Remove from heat and mix.
  3. Place yeast in another bowl, add ¼ cup (50 ml) of warm water and set aside to dissolve for 3 minutes.
  4. Soak raisins and chironji in ½ cup warm water and set aside for 5 minutes.
  5. 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.
  6. 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.
  7. Preheat the oven to 240º C.
  8. Divide the dough into equal portions, make balls, cover and set aside for 10 minutes.
  9. Flatten balls and roll them out into oblong shapes of ¼ cm thickness. Prick the entire surface with a fork.
  10. Arrange them on a baking tray and bake in the preheated oven for 10-12 minutes.
  11. Remove from oven, brush bakarkhanis with the remaining ghee and serve hot.
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