Shopping cart



July 20, 2018

  • Prep: 40 mins
  • Cook: 45 mins
  • 40 mins

    45 mins

    1 hr 25 mins


1 pinch saffron

7-8 count cardamom pods

1/4 count nutmeg

1 liter milk

1 cup sugar


Soak saffron in 1 tsp milk for 10-15 minutes, then crush within the milk

Peel cardamom and grind seeds along with 1/2 tsp sugar and nutmeg

Take milk in a flat-bottomed vessel and boil on low flame until volume is halved. Stir continuously. Put a small porcelain dish in the vessel so milk does not overflow

Add sugar to milk and stir well just before stopping the heating

Add powdered cardamom and nutmeg and saffron to milk. Do not boil after


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

Scroll To Top