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1 cup - semolina
1/2 cup - plain flour
1/2 cup - whole wheat flour
1/2 tsp - baking powder
3 to 4 - de-seeded cardamom, crushed
2 to 3 pinches - nutmeg and mace powder
1/2 cup - sugar
1/2 cup - cold ghee
2 tbsp - fresh curd
1 cup - warm milk
1 tbsp - lemon juice
4 to 5 drops - vanilla essence
18 to 20 - almonds, blanched, peeled, finely chopped
Ghee or oil for deep frying
How to Make Eggless Bhakra
Add strained lemon juice to milk. Stir and keep aside till curdled.
Beat cold ghee and sugar in a large wide bowl till light and fluffy.
Add curdled milk, essence and beat till soft and frothy.
Add plain flour and semolina and mix well.
Add nutmeg-mace powder and mix again.
Add cardamom, almonds and curd. Mix well.
Sieve wheat flour and baking powder together.
Knead mixture to a soft dough, cover and keep aside for 3 hours.
Transfer on a floured work surface.
Knead, sprinkling more flour if required, to remove stickiness.
Roll out into a 1/2 cm thick slab.
Cut out 4-5 cm diameter discs.
Deep fry in hot oil, over low heat, till golden and crisp.
Drain, cool on absorbent paper.
Serve immediately, or cool completely before storing in airtight container.
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