Sheermal


by
Sheermal

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD
शिरमल - हिन्दी में पढ़ें 

Added to 21 cookbooks   This recipe has been viewed 78359 times

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

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Sheermal recipe - How to make Sheermal

Preparation Time:    Cooking Time:    Total Time:     Makes 10 sheermals (10 sheermal )
Show me for sheermals

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
    Method
  1. Combine the saffron and 1 tsp of hot water in a small bowl, mix well and keep aside.
  2. 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.
  3. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  4. Divide the dough into 10 equal portions.
  5. Roll a portion of the dough into a 100 mm. (4”) diameter thick circle using a little plain flour for rolling.
  6. 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.
  7. 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.
  8. Repeat the steps 5 to 7 to make 9 more sheermals.
  9. Brush each sheermal with a little ghee and serve immediately.
Accompaniments

Hariyali Mutter 
Hyderabadi Baingan Subzi 
Kadhai Paneer, Punjabi Kadai Paneer Subzi 
Paneer Makhani ( Punjabi Subzi ) 
Paneer Pasanda ( Subzi Recipe) 

Nutrient values (Abbrv) per sheermal
Energy149 cal
Protein2.2 g
Carbohydrates13.2 g
Fiber0 g
Fat9.4 g
Cholesterol1.6 mg
Sodium3.4 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Reviews

Sheermal
5
 on 09 Aug 18 11:14 PM


Sheermal
5
 on 09 Aug 18 11:12 PM


I tried this recipe in my kitchen , easy to make .you can add on the top of it some sliced pistas and almond by using water and then with the help of hand press it &put it on the tawa or tandoor By applying almond and pistas you get a nice rich flavour with saffron
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Tarla Dalal    Hi Aniket, Your suggestion sounds amazing. We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have tried. Happy Cooking!
Reply
10 Aug 18 08:45 AM
Sheermal
5
 on 09 Aug 18 11:08 PM


Sheermal ( Mughlai Khana)
5
 on 03 Aug 15 04:46 PM


Sheermal.. a mughlai delicacy.. for bread lovers like me..the aroma of the saffron.. cardamom.. and mild sweetness these breads tempts you to take a second bite.. and serve this with royal paneer makhani.. woow a royal treat to the stomach.. enjoyed it and loved it with extra ghee.. over it.