BAKARKHANI

INGREDIENTS
1 kg flour
5 gm crushed small cardamom
200 ml milk
10 gm cream
50 gm cashew
50 gm castor sugar
100 gm ghee

COOKING DIRECTIONS
Mix all the ingredients in a bowl. Add required water and gradually knead into smooth dough.
Divide this into equal balls. Flatten the balls and roll them out into 1 inch thick parantha.
Heat ghee in a deep frying pan and fry the parantha till it turns golden from both sides.