Kandi kulcha

Do you know kashmir has almost 14 varieties of daily bread. 
Among these Kandi kulcha is one of the famous type of kulcha which is sweet in taste and has a cookie like consistency. 
It is bigger than a normal namkeen kulcha. 
It tastes best when paired with a cup of koung kehwa (traditional Saffron drink). 
South kashmir's anantnag town is famous for this variety.
Here is the recipe for this sweet mouth watering kulcha. 
Ingredients :
Maida (all purpose flour)_ 400gms
Dessicated coconut_ 50gms
Powdered sugar_2cups
Baking powder_ half teaspoon 
Vanilla essence or cardmom pod powder_ half teaspoon 
For egg wash, 
1 egg yolk 
2 teaspoon of milk powder 
3tbsp of milk
Pinch of coco powder 
Poppy seeds
Method :
1)take a mixing bowl, put the flour in it though a sieve,then add powdered sugar to it and 5tbsp of Dessicated coconut. Mix the ingredients very well. 
2)then add vanilla essence or cardmom pod powder and half teaspoon of baking powder to it and mix it well. 
3)heat the Ghee (luke warm it only). 
4)now kneed the dough with the Ghee, if Ghee is not sufficient you can add 1nd half cup of refined oil at this stage to kneed it. Now kneed it for 5-6mins.
This dough need not be kneaded like normal dough. 
5)now rest it for about 5 minutes. During this time make egg wash by mixing 2teaspoon of milk powder in 3tbsp of milk and egg yolk also add a pinch of coco powder to it. 
6)now take small portions of dough and make small round balls of it with your hands, then press the ball with the palm, and flatten it.
7)close the cracks of sides by pressing them with your thumb and give them a perfect round shape. 
Like this. 
Now egg wash it and sprinkle some poppy seeds over it. 
8)pre heat the vessel for about 10mins, now place the baking plate loaded with your kulchas in it. 
9)bake it for first five minutes on high flame, then for next 15mins on low to medium , cover the lid with a cloth. 
10)after 15mins check nd enjoy them with hot cup of kehwa. 

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