Kashmiri Meetha Naan

Kashmiri meetha naan recipe is a related to the stuffed bread family. The recipe for Kashmiri meetha naan recipe is originated from Kashmir. Kashmiri meetha naan recipe is very soft and tender. You will enjoy making the recipe of Kashmiri meetha naan. You can serve Kashmiri meetha...Read More

Kashmiri meetha naan recipe is a related to the stuffed bread family. The recipe for Kashmiri meetha naan recipe is originated from Kashmir. Kashmiri meetha naan recipe is very soft and tender. You will enjoy making the recipe of Kashmiri meetha naan. You can serve Kashmiri meetha naan recipe in the evening with tea and coffee. Kashmiri meetha naan recipe contains dry fruits which makes it nutritious especially in the winter season. Kashmiri meetha naan recipe is a very unique recipe from the valley of Kashmir. The Kashmiri meetha naan recipe is compiled by Chef Gulzar Hussain.
Kashmiri meetha naan takes no endurance to make. You can make it at serving it at any time. You can also relate Kashmiri meetha naan recipe with sheer maal also. You can eat Kashmiri meetha naan recipe with tea in breakfast. Hide

single recipe
Recommended By Chef To Prep
To Cook Servings
2549 0

Ingredients

White flour 2 cup
Yeast_gid432'>Yeast 1 to 1 ½ tsp
Egg 1
Sugar_gid24'>Sugar 1 tsp
Butter_gid13'>Butter 1 cup
Salt_gid22'>Salt to taste
For filling:
Dry fruits ½ cup
Sugar_gid24'>Sugar 2 to 3 tbsp
Honey_gid14'>Honey 2 tbsp

How to make Kashmiri Meetha Naan

METHOD:

For filling: in a bowl add ½ cup dry fruits, 2 to 3 tbsp sugar and 2 tbsp honey to mix.
In lukewarm water add 1 ½ tsp yeast and 1 tsp sugar to mix and leave it.
When it rises add in a mixing bowl with 2 cup white flour, salt to taste and 1 cup butter leaving 2 to 3 tbsp aside.
.And knead it with water or milk to form dough and make balls.
Now roll it with the rolling pin and place filling in the center and fold it. Abd brush it with egg or butter.
Bake it in oven on 200 c for 5 minutes.
Brush it again with butter and bake it 1 to 2 minutes and serve hot.

Posted By: Sadia, Karachi

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