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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
- 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.
Nutrient values (Abbrv) per sheermal
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