Authentic Himachali Aktori with Pahadi Ghee and Honey
Delight in Aktori, a traditional Himachali festive cake made from nutrient-rich buckwheat flour. Coated in fragrant local ghee and drizzled with wild mountain honey, it offers a warm, rustic sweetness.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the buckwheat flour, whole wheat flour, jaggery powder, fennel seeds, cardamom powder, and a pinch of salt.
2
Gradually pour in the milk while whisking continuously to form a smooth, medium-thick batter without lumps.
3
Heat a heavy-bottomed pan or traditional cast-iron griddle over medium heat and grease it generously with Pahadi ghee.
4
Pour a ladleful of the batter onto the center of the pan, spreading it gently to form a thick pancake or cake layer.
5
Cover the pan with a lid and let it cook on low heat for about 8 to 10 minutes until the bottom is golden brown and the top is set.
6
Flip the cake carefully, add a little more ghee around the edges, and cook for another 5 minutes until fully cooked through.
7
Remove from the pan, cut into diamond or square shapes, and serve warm drizzled with wild mountain honey and a dollop of extra ghee.
Ingredients
1 cup buckwheat flour (kuttu ka atta)
1/2 cup whole wheat flour
1/4 cup jaggery powder
1 cup milk
2 tablespoons pure Pahadi ghee
1/2 teaspoon fennel seeds
1/4 teaspoon cardamom powder
A pinch of salt
Wild mountain honey for drizzling
*This AI-generated recipe may contain inaccuracies.