Infused with the heavenly sweet aroma of rose and kewra water, this delectable snack is sure to make tea time more delightful.
Chef Vaibhav Mahajan's Bakarkhani recipe

- Indian


- 4

Cooking Time

-12-15 Min


- Medium

Preparation Time

- 30 Min


  • 2 cup refined flour
  • 2 tbsp yeast
  • 4 tbsp milk
  • salt to taste
  • 2 tbsp sugar
  • 1 tsp kewra water
  • 1 tsp rose water
  • 1 tsp chironji
  • 7 to 8 chopped almonds
  • 7 8 raisins
  • 1 tbsp ghee


  1. 1

    Preheat an oven at 200 C.
  2. 2

    In a bowl, mix together refined flour and salt.
  3. 3

    Add finely chopped almonds, chironji, and raisins.
  4. 4

    Add kewra and rose water.
  5. 5

    Add sugar and yeast.
  6. 6

    Mix well.
  7. 7

    Gradually add milk and ghee while kneading the dough.
  8. 8

    Cover and keep the dough in a warm place for 20 min.
  9. 9

    Roll out the dough into a flat disc.
  10. 10

    Dock the entire surface using a fork.
  11. 11

    Place this flattened disc on a baking tray and bake at 180 C for 10 to 12 min.
  12. 12

    Cut bakarkhani into pieces and serve.
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About Chef

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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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