Name: Kashmiri Bakarkhani
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1¼ cup All-Purpose Flour, maida; 1½ tbsp Sugar, powdered; ¼ tsp Salt, to balance sweetness; ½ tsp Ground Cardamom, for aroma; ⅓ cup Milk, lukewarm, for kneading; ¼ cup Ghee, melted, for generous layering; 1 tbsp Sesame Seeds, white, for garnish

1 hr 10 mintotal

Prep 40 min · Cook 30 min

Serves: 4
Difficulty: Hard
Spice: None

Add to your week

Ingredients

1¼ cupAll-Purpose Flourmaida
1½ tbspSugarpowdered
¼ tspSaltto balance sweetness
½ tspGround Cardamomfor aroma
⅓ cupMilklukewarm, for kneading
¼ cupGheemelted, for generous layering
1 tbspSesame Seedswhite, for garnish

Quantities are for 4 servings.

You'll need: Oven.

Active time includes resting, layering with ghee, shaping, and baking the thick bakarkhani.

Method

In a large bowl, mix the all-purpose flour, powdered sugar, salt, and cardamom powder. Add a little melted ghee and rub it in evenly.
Add lukewarm milk gradually and knead into a moderately firm dough. Cover and rest for 20 minutes.
20 min
Divide the rested dough into large balls. Roll one into a thin rectangle and brush the surface with ghee.
Fold the rectangle into tight accordion pleats or roll it into a cylinder. Coil the strip inward like a spiral and press down gently.
Cover the coil and rest it for 10 minutes so it rolls without springing back.
10 min
Preheat the oven to 200°C (390°F). Roll the rested coil into a thick 0.5-inch disc, prick the top with a fork, and sprinkle with sesame seeds.
Place on a parchment-lined baking tray and bake for 20-25 minutes, until puffed, flaky, and deep golden brown. Remove and brush with remaining ghee.
20–25 min

How to tell it's done

Bakarkhani should be flaky and biscuit-like outside, with soft buttery layers visible inside.

Nutrition

Per serving, from 4 servings.

Estimate: FairSome household measures use estimated gram weights.

302kcal

Where the calories come from

Protein5.1 g7%
Carbohydrate36.2 g48%
Fat15 g45%

Sugars: 5.8 g
Saturated fat: 8.3 g
Fibre: 1.4 g
Sodium: 155 mg
Calcium: 52 mg
Iron: 2.2 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

An oven gives bakarkhani the most even heat and the best flaky crust. A heavy covered kadhai can work, but watch the bottom closely.

What to serve it with

Serve warm with Kashmiri noon chai, kahwa, or mild meat curries.

Eggless Fudgy Chocolate Brownie

Eggless fudgy chocolate brownie is a dense cocoa brownie made with yogurt, melted butter and chocolate chips.

45 minvegetarian

Eggless Vanilla Sponge Cake

Eggless vanilla sponge cake is a soft basic tea cake made with curd, oil, vanilla and a gentle cut-and-fold batter.

1 hr 5 minvegetarian

Farali Dosa (Sama & Sabudana Crepe)

Farali dosa uses barnyard millet and tapioca in place of rice and urad dal, fermented the same way.

5 hr 40 minvegan

Farali Idli

Farali idli steams barnyard millet and tapioca into idlis for fasting days, when rice and dal are avoided.

4 hr 35 minvegan

Fluffy Puri

Fluffy Puri is a small whole wheat and semolina bread rolled without dry flour and fried until puffed and golden.

30 minvegan

Classic Fruit Tart

Classic fruit tart pairs a crisp shortcrust shell with thick vanilla custard and fresh glazed fruit.

1 hr 10 minvegetarian