Baqir Khani is a sweet buttery takiya which is a light biscuit-like layered dessert and is commonly used for morning and evening snacks. The ancient homeland of Baqir Khani is Dhaka. It is an invention of the Mughal era. Famous among them are Gau Joban, Shokha, Neem Shokhi, Gai Char Roti, Malam, Chen Shokhi and Kashmiri.
Baqir Khani uses semolina, flour, ghee, jaggery dipped in saffron, kalonji, poppy seeds and salt.
Story, Baqer Khani
It is said that its name is attributed to Agha Baqir Khan and his beloved Khani Begum, the guardian of the Nawab of Bengal, Murshid Quli Khan, and the general of Nawab Siraj-ud-Daula. Is.
One ounce of buckwheat contains 12.2 grams of fat and 18.8 grams of carbohydrates.
The claim of the people of Lahore:
Khalifa Bakers in inner market of Mochigate Lahore is now famous for two accessories namely Baqir Khani and Naan Khatai while they also produce other bakery accessories. Rasool Group, an industry of , has introduced ultra-affordable, low-cost Baqir Khani, which has been well received by the public.
Now their franchise has been established in Karachi as well. Naan Khatai has been called Khata bread. Khata is the Islamic region of China, Shenjiyang, also known as Xinjiang. This bread was eaten there for breakfast. Near this area. There is a place called Khatan whose musk is very famous. This musk is hidden in the navel of the deer. Those who take Khata to mean biscuits are wrong.
This musk was added to the ingredients of naan khatai. Naan khatai is also known as kulcha khatai and was prepared in Surat in the 16th century with rice and wheat flour, sugar, curd, salt, butter and milk. Even today, more or less the same ingredients are added along with almonds and dried fruits. In Persian, bread is called naan. There is also a tradition that those who went to China from Iran introduced this nutritious food here. Did it and wrote his name non-mistakably.
- Calories in 100g of Non-Ghee
- Total number of heats 85.1
- Fat 4.3 grams
- Saturated fat 6.0 grams
- Trans fats 8.4 grams
In Iran and Afghanistan, it is still called Kalcha Khatai. Iranian biscuits are definitely shaped like Naan Khatai, but they are completely different from the Naan Khatai made in Pakistan and India. In India, the tradition of making Naan Khatai is almost abandoned. Elderly men and women still seek out artisans in densely populated and old cities, and the demand continues.
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Healthy Foods