Sheermal is a well-known dish from Mughlai cuisine and is an Eid special delicacy. This delectable sweet paratha, which is made with maida, ghee, milk, saffron and sugar, has become quite popular in many states. This Awadhi-inspired flatbread is essentially baked in a tandoor.
Sheermal has a history of being an aristocratic treat that dates back to the Nawabi rasoi. As the name suggests the dish has been named after one of its main ingredients—’sheer’ means milk and ‘mal’ means ‘rich food’. With a plate of nihari, this somewhat sweet bread tastes really great.
This Eid, give the Barabanki special sheermal recipe a try and enjoy the joyous occasion with your family and loved ones.
2 cups refined flour
4 tablespoons sugar
4 strand saffron
¾ cup milk
1/2 cup ghee
Salt as per taste
First Step: Soak the saffron
The saffron strands should first be soaked in 2 teaspoons of warm milk. Then leave it for about 20 minutes.
Second Step: Make the dough
Refined flour, sugar and salt should all be stirred together in a bowl. To get a soft dough, add ghee and milk in small batches and knead. For two to three hours, cover it with a damp cloth and set it aside.
Step 3: Make thick chapatis
Rework the dough and shape it into equal-sized balls. Form a thick, rounded chapati by rolling. Create some holes in it using a fork.
Step 4: Cook Sheermal
Now place the sheermal on a hot tawa. Cook till it turns golden brown on both the sides. Repeat the steps to make more sheermals from the dough.
Step 5: Bake
Bake for about 12 to 15 minutes in a 200°C preheated oven.
Step 6: Serve Hot
Lastly, spread the milk mixture with the saffron on the sheermal and serve. You can also sprinkle some honey on top it with nuts. Before serving, don’t forget to brush the sheermal with a little ghee to enhance the aroma.
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