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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
Cuisine

- Indian

Serves

- 4

Cooking Time

-12-15 min

Difficulty

- Medium

Preparation Time

- 30 min

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INGREDIENTS

  • 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

HOW TO PREPARE BAKARKHANI

  1. 1

    Preheat an oven at 200 C. In a bowl, mix together refined flour and salt. Add finely chopped almonds, chironji, and raisins. Add kewra and rose water. Add sugar and yeast. Mix well. Gradually add milk and ghee while kneading the dough. Cover and keep the dough in a warm place for 20 min. Roll out the dough into a flat disc. Dock the entire surface using a fork. Place this flattened disc on a baking tray and bake at 180 C for 10 to 12 min. Cut bakarkhani into pieces and serve.
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