Method
In a large mixing bowl, blend the flour with crushed cardamom, sugar and salt.
Add the liquids: Pour in the milk, ghee, kewra water and rose water, mixing gently until the dough begins to come together. Knead the
dough: Work the mixture into a soft, smooth dough. Add a splash of milk or water if required to achieve the ideal consistency.
Rest: Cover the dough and allow it to rest for at least 30 minutes, ensuring ease of rolling and layering.
Shape: Divide into 60 g portions. Roll each portion to approximately 2 mm thickness. Lightly moisten one side and press it onto almond slivers for an even coating.
Cook: Transfer to a low-flame iron tandoor and cook for about 2 minutes, until the bakarkhani turns crisp with a gentle golden finish
