Ingredients

• 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.