Why recepie famous for?
Sheermal is a mildly-sweet, saffron-flavoured naan popular in the Indo-Pak sub-continent. While this Moghul delight is traditionally prepared in a tandoor, it can also be comfortably prepared in a Tava in the convenience of your own kitchen. Using warm milk and spices in the dough gives it a really rich flavour, which makes this usable as a main course as well as a standalone snack that you can have with tea. Do not forget to brush the Sheermal with a little ghee before serving, as it accentuates the aroma manifold. Serve this Mughlai bread with Lajjatdar Paneer and Shahjahani Dal
Ingredients
1/4 tsp saffron (kesar) strands
1 1/2 cups plain flour (maida)
1/4 cup ghee
1 tsp sugar
1 tsp baking powder
1/2 tsp cardamom (elaichi) powder
salt to taste
1/2 cup milk
plain flour (maida) for rolling
ghee for brushing
Method
Combine the saffron and 1 tsp of hot water in a small bowl, mix well and keep aside.
Combine the plain flour, ghee, sugar, baking powder, cardamom powder, saffron-water mixture and salt in a deep bowl and knead into a soft dough using milk.
Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
Divide the dough into 10 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter thick circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and place the sheermal over it and cook it on one side till it puffs slightly and then turn over.
Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
Repeat the steps 5 to 7 to make 9 more sheermals.
Brush each sheermal with a little ghee and serve immediately.
Instructions
Combine the saffron and 1 tsp of hot water in a small bowl, mix well and keep aside.
Combine the plain flour, ghee, sugar, baking powder, cardamom powder, saffron-water mixture and salt in a deep bowl and knead into a soft dough using milk.
Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
Divide the dough into 10 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter thick circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and place the sheermal over it and cook it on one side till it puffs slightly and then turn over.
Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
Repeat the steps 5 to 7 to make 9 more sheermals.
Brush each sheermal with a little ghee and serve immediately.
Accompaniments
Hariyali Mutter
Hyderabadi Baingan Subzi
Kadhai Paneer, Punjabi Kadai Paneer Subzi
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