How to make Bakarkhani Recipe

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a dairy-free option while maintaining richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

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 until 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 1/2 cup warm water and set aside for 5 minutes.

Make a well in the center of the sifted flour. Add sweetened milk, screw pine water, and dissolved yeast and mix to make a 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 until it gets incorporated. Add almonds, raisins, and chironji. Knead, cover, and keep in a warm place for 30 minutes to allow the dough to rise.

Preheat the oven to 240°C (464°F).

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

Flatten the 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 the bakarkhani with the remaining ghee and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens