Bakhár-Khání

Ingredients

• 1 seer (approximately 930g) flour (All-purpose flour works well. One seer is a traditional South Asian unit roughly equivalent to 930g.)
• 0.7 seer (approximately 650–700ml) milk (Use between two-thirds and three-quarters of a seer. A seer of liquid is roughly 930ml, so use approximately 620–700ml. Whole milk is recommended. Reserve a small amount for keeping the pounded almonds from oiling, and a small amount for brushing the top.)
• 12 tolahs (approximately 140g) almonds (To be blanched and pounded into a paste for the dough. One tolah is approximately 11.6g, so 12 tolahs is about 140g.)
• 1 yolk egg yolk (From one egg. The white is not used in the dough. You may use a little extra egg or milk for brushing the top if preferred.)
• 12 tolahs (approximately 140g) ghee (Clarified butter. Approximately 140g. Ghee is available in most South Asian or specialty grocery stores.)
• 3 tolahs (approximately 35g) yeast (Three tolahs is approximately 35g. If using active dry yeast, this is a generous amount — use it as stated. You may dissolve it in a little warm milk before adding if preferred.)
• 3 tolahs (approximately 35g) almonds, blanched and chopped fine (For the topping. Blanch by placing in boiling water for 1 minute, then slipping off the skins. Chop finely.)
• 1 to taste poppy seeds (Khásh-Khásh) (Alternative topping to the chopped almonds. Use white poppy seeds if available.)

Instructions

1. 1Take 12 tolahs (approximately 140g) of almonds and blanch them: place them in a heatproof bowl and pour boiling water over them. Leave for 1 minute, then drain and slip the skins off by pinching each almond between your fingers. Place the skinned almonds into a mortar and pestle (or a food processor). Begin to pound or blend them into a paste. As you work, add a very small splash of milk — just a teaspoon or two at a time — to prevent the almonds from releasing their oils and becoming greasy. You want a smooth, moist paste, not an oily one. Set the almond paste aside.
2. 2Measure out 1 seer (approximately 930g) of flour and place it into a large mixing bowl. Pour in a small portion of the measured milk (roughly a quarter of your total milk — about 150–170ml) and begin to mix with your hands or a wooden spoon. You are not kneading yet — just bringing the flour together into a shaggy, rough mixture. This initial mixing helps the flour absorb the liquid gradually.
3. 3Gradually pour the remainder of your milk (approximately 450–530ml, what remains after the small amounts used in steps 1 and 2) into the dough in stages, mixing well between each addition. If you wish, pass the milk through a fine sieve as you pour it in — this ensures no lumps or almond residue make the dough uneven. Add the almond paste you prepared in Step 1. Mix everything together until a soft, slightly sticky dough begins to form.
4. 4Separate one egg and place the yolk into a small bowl. Beat the yolk lightly with a fork until it is smooth and slightly pale. Measure 12 tolahs (approximately 140g) of ghee — it should be at room temperature and soft enough to mix in easily. If your ghee is very firm, gently warm it until just softened but not melted. Add the beaten egg yolk and the ghee to the dough. Mix everything together thoroughly, working the fat and egg into the dough until fully incorporated. The dough should feel rich, smooth, and soft.
5. 5Add 3 tolahs (approximately 35g) of yeast to the dough. If you are using active dry yeast, you may wish to dissolve it first in a tablespoon of the warm milk used in the recipe before adding — this helps it activate. Mix the yeast thoroughly into the dough until evenly distributed. Cover the bowl with a clean kitchen towel or cling film. Place the bowl in a warm spot — near a warm oven, on top of a radiator, or in a warm kitchen. Leave the dough to rise for approximately 2 hours, or until it has visibly puffed and increased in size.
6. 6While the dough is rising (or after it has risen), prepare your topping. If using almonds: take 3 tolahs (approximately 35g) of almonds, blanch them as in step 1 (cover with boiling water for 1 minute, drain, slip skins off), then chop them finely with a knife. If using poppy seeds (Khásh-Khásh), have them ready in a small bowl. Once the dough has risen, preheat your oven to 180°C (350°F / Gas Mark 4). Lightly grease a baking tin or line it with baking parchment. Turn the risen dough out onto a lightly floured surface and gently flatten it with your hands. Shape it into a flat cake in the form of a horseshoe — an elongated U-shape, approximately 2–3cm thick. Transfer the shaped cake carefully onto the prepared tin.
7. 7Using a pastry brush or the back of a spoon, lightly brush the entire surface of the shaped cake with a little milk or beaten egg. This will help the topping adhere and give the cake a golden, slightly glossy surface when baked. Sprinkle the finely chopped blanched almonds evenly over the top, or scatter over the poppy seeds (Khásh-Khásh) if using those instead. Press very gently so the topping sticks.
8. 8Place the baking tin in the preheated oven at 180°C (350°F / Gas Mark 4). Bake for approximately 25–35 minutes, until the cake is golden brown on top and feels firm when lightly pressed in the centre. Because ovens vary and the original recipe does not specify a time, begin checking at 25 minutes. The cake is ready when the top is golden and a skewer or toothpick inserted into the thickest part comes out clean. Remove from the oven and allow to cool on the tin for a few minutes before transferring to a wire rack.