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.