Bakarkhani
Bakarkhani, from above
VegOld Delhi and Dhaka

Bakarkhani

Flaky, layered, gently sweet bread with ghee and milk. A Mughal tea time treat that shatters beautifully.

90 minTime
4 gProtein each
mildSpice
A love story in layers2 chapters · 1 min read

Make it your way

Grandma's wayLaminated, ghee rich, lightly sweet bread with milk and kewra.
The original
277kcalsame
4 gproteinsame
1 gfibresame
90minutessame

Bakarkhani.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)2½ cups
Ghee½ cup, divided
Milk½ cup, warm
Sugar2 tbsp
Salt½ tsp
Cardamom¼ tsp
Kewra watera few drops
Sesame seeds2 tsp
Baking powder½ tsp

Method

4 steps
  1. 1Rub 40 g ghee into flour, sugar, salt, cardamom and baking powder. Knead with milk and kewra into a firm dough. Rest 30 minutes.
  2. 2Roll thin, smear with ghee, dust with flour, fold in thirds and repeat 3 times.
  3. 3Divide into 8, roll each into a 12 cm disc, prick well and sprinkle sesame.
  4. 4Bake at 200 C for 18 to 20 minutes.
Serve it like this

Stack on a plate and serve with chai, or break into nihari or korma. Store in an airtight tin.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bakarkhani: a bread or rice, a side, something to drink and something sweet.

With a main Nihari240 min
With a main Kaleji masala30 min
On the side Badam shorba30 min
On the side Coconut chutney10 min
To drink Kashmiri kahwa15 min
To drink Masala chai10 min
Something sweet Phirni45 min
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