Bakarkhani Recipe – How To Make Kashmiri Bakarkhani – Mughlai BaqarKhani – Chai Diaries With Varun

Learn how to make Bakarkhani biscuits at home from The Bombay Chef Varun Inamdar on Rajshri Food.

Rajshri Food is here with a new Monsoon series called Chai Diaries. Chef Varun brings you different accompaniments for your Chai or tea. Tune in every Wednesday to know more.

Bakarkhani is a gift of Mughals to India. Made with refined flour, milk, sugar and ghee it is a flatbread recipe that you can have with tea. Do try this recipe at home and share your experience with us.

Ingredients:
225 gms Refined flour
20 gms powdered sugar
5 gms Salt
25 gms Milk powder
100 ml Milk; warm
1/4 tsp green cardamom powder (optional)
1/2 tsp Baking powder

Layering:
50 gms ghee
75 gms refined flour

Topping:
2 tbsp poppy seeds

Method of preparation:
In a bowl add refined flour, milk powder, sugar, ghee, give them a mix. Convert the entire mixture into a breadcrumb-like consistency with the help of your hand.
Once the mixture starts forming a clump, add baking powder, green cardamom seeds, salt, warm milk.
Bring them together and form a stiff dough.
Transfer it on a tabletop and knead the dough.
Roll the dough into a thick disc.
Apply the remaining ghee, refined flour and start folding the dough.
Our Bakarkhani dough is ready.
Divide the dough into equal portions, roll it and keep it aside.
Roll it into the shape of a bakarkhani.
Bring all the edges together and bring it roughly to a circular form.
Give it a few gashes, apply some milk and sprinkle some poppy seeds.
Transfer it to a baking tray and bake it for 200°C for 15-18 minutes.
Glaze it with some oil and our Bakarkhani is baked and ready.

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Host: Varun Inamdar
Director: Shashank Alshi
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Vishal Chavan, Akshay Sawant
Editor: Ravi Varma
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited

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