Bakar Khani
Discover the rich, aromatic charm of **Bakar Khani**, a traditional South Asian flaky biscuit that's as indulgent as it is elegant. This delightful treat combines the buttery richness of **ghee**, the sweet aroma of **green cardamom** and **rose water**, and the nutty crunch of **poppy seeds** to create a pastry that's perfect for tea time or festive occasions. With its beautifully golden, crisp exterior and a soft, tender interior, **Bakar Khani** is a stunning fusion of texture and flavor. Simple ingredients like **all-purpose flour** and **milk** come together effortlessly in this recipe, which balances the subtle sweetness of sugar with the depth of traditional spices. These biscuits are brushed with a glossy egg yolk glaze and baked to perfection, making them an irresistible snack or dessert. Ideal for pairing with your favorite cup of tea or coffee, **Bakar Khani** is a must-try recipe for anyone seeking to explore the culinary traditions of South Asia.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Ghee (clarified butter)
- 60 grams Granulated sugar
- 100 ml Milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 5 pods Green cardamom pods
- 1 teaspoon Rose water
- 2 tablespoons Poppy seeds
- 1 large Egg yolk (for brushing)
Instructions
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
In a bowl, mix the all-purpose flour, baking powder, salt, and the seeds from 3 crushed green cardamom pods.
In a small saucepan, melt the ghee. Add the granulated sugar and warm until the sugar dissolves completely. Let this mixture cool slightly.
Incorporate the ghee-sugar mixture into the flour mixture gradually, using your fingers to combine until it resembles coarse crumbs.
Add the milk and rose water to the mixture and knead it into a soft dough. If the dough feels too dry, add additional milk, one tablespoon at a time.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Using a round cookie cutter or glass, cut into circles and place them onto the prepared baking tray.
Beat the egg yolk and brush it over the cut dough pieces.
Sprinkle each piece with a pinch of poppy seeds and the remaining crushed cardamom.
Bake in the preheated oven for about 20-25 minutes or until golden brown.
Allow the bakar khani to cool on a wire rack before serving. Enjoy with your favorite tea or coffee.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 66.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
