Sheermal ( Mughlai)
Added to 7 cookbooks
This recipe has been viewed 10503 times
Delicious can be had at any occasions.
- Heat the milk but do not boil, then sprinkle yeast and sugar over it.
- Sieve flour, salt in a bowl, add eggs, raisins, khoya, double cream and half the ghee with the yeast mixture.
- Mix well and knead to a smooth dough, add the essence.
- If the dough is stiff then sprinkle little extra milk and knead again, cover with damp cloth and keep in a warm place to rise for 8 hours or overnight for best results.
- Punch the dough and knead it again and divide into 8 equal parts.
- Roll out each part into a round thick circle and leave aside for 20 minutes until it becomes double the size.
- Prick the roti all over with a fork, leaving 1" margin around, brush melted ghee or butter and saffron solution and sprinkle poppy seeds.
- Bake in a pre-heated moderate oven (180° c-350° f-gas mark 4) until the roti turns light brown in colour.
- Sprinkle little cold milk over them when they are half done, then put them back into the oven for a few minutes more.
- Remove from the oven and sprinkle cold milk well over both sides, as this makes the roti soft.
- Wrap with foil or butter paper and keep aside until required.
- This roti can be kept for 4-5 days.
This recipe was contributed by anuradha on 06 Aug 2015
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