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4 Delicious And Exclusive Sweet Bakarkhani Recipe

The Sweet Bakarkhani is very simple to make at home. It is a thinner variety similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds. How to make Sweet Bakarkhani Using Some simple Steps. No special ingredients require making this at home. Everything you need are plain flour, semolina, milk, sugar, cardamom powder, butter and ghee. Serve it at breakfast with tea

sweet bakarkhani recipe

Preparation Time Cooking Time Serves
40 Mins 15 Mins 8

#1: Method:


  • Refined flour 3 cups
  • Semolina 1 cup
  • Sugar 4 tbspGreen cardamom powder 1/2 tsp
  • Salt 1 tsp
  • Milk 3 tbsp
  • Butter for topping
  • Clarified butter 2 tbsp (desi ghee)
  • Water to knead dough

Cooking Method:

  1. Add refined flour, semolina, cleared up butter, milk, sugar, green cardamom powder and salt in an large blending dish.
  2. Slowly add water and knead smooth soft dough. Cover the dough with wet material and leave to rest around 30 minutes.
  3. Divide the dough in 8 sections. Give it state of ball then roll into 8″ diameter
  4. Bake in preheated oven for 12 minutes or until crisp and brown.
  5. Brush with butter and serve with tea.

#2: Method:


  • 3 cups refined flour
  • 1 cup semolina (suji)
  • 4 tbsp sugar
  • 2 tsp salt
  • 3 tsp green cardamom powder
  • 2 tsp ginger powder
  • 2 tbsp clarified butter
  • 5 tbsp butter
  • 3 tbsp milk
  • Water as required

Cooking Method:

  1. In a large bowl, mix together the refined flour, semolina, ghee, milk, green cardamom powder, sugar, dry ginger powder, and salt.
  2. Gradually, add water and make a soft dough.
  3. Cover the dough with a wet cloth. Let it aside for 20 minutes
  4. Now divide dough equally into eight portions.
  5. Form each into balls and roll out each ball into a 6″ diameter.
  6. Cook in the preheated oven for 12 minutes or until brown on all sides.
  7. Remove from the oven and drizzle butter over them. Sweet Bakarkhani is ready to serve.

#3: Method:


  • Butter Makkhan 5 tbsp
  • Milk 3 tbsp
  • Semolina Rawa 1 cup
  • Cardamom powder 3 tsp
  • Dry ginger powder Soonth 2 tsp
  • Clarified Butter, Ghee 2 tbsp
  • Refined flour 3 cups
  • Salt 2 tsp
  • Sugar 7 tsp

Cooking Method:

  1. Blend the refined flour, semolina, milk, ghee, green cardamom powder, dry ginger powder, sugar and salt completely.
  2. Gradually, add the water and manipulate into a smooth dough.
  3. Divide the dough equally into 8 portions and shape each into balls.
  4. Reveal every ball into a 6″ breadth.
  5. Cook in a tandoor or a frying pan until brown on all sides.
  6. Remove from the tandoor or frying pan, smear butter and serve hot.

#4: Method (Kashmiri Bakarkhani):


  • Plain Flour ½ kg
  • Butter 250 gms
  • Eggs 2
  • Water as required
  • Sugar 1 tsp
  • Butter 2 tbsp
  • Salt to taste
  • Sesame Seeds 4 tbsp

Cooking Method:

  1. In a dish, add plain flour, one egg , salt, sugar, 2 tsp margarine and water and knead a dough.
  2. Now, roll the mixture like roti.
  3. Then add butter in mid, folds in 4 sides.
  4. Roll again and repeat this procedure 5 to 6 times.
  5. Roll the dough like a roti and cut lengthwise and roll like.
  6. Brush it with beaten egg, sprinkle sesame seeds. Bake it in the oven at 200 degree centrigrade.

Tips To Make Kashmiri Bakarkhani Best:

  1. Over baking will destroy the flavor and layers of your bakarkhani so be cautious.
  2. Before each fold the ghee and flour spreding process should be applied twice or more then it choice is all yours.

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