Sheermal Recipe

Recipe Jun 2, 2021 0 796 Add to Reading List

Sheermal is a famous part of the Mughlai cuisine and is an Eid special delicacy. Made with maida, ghee, milk, saffron and sugar, this delicious sweet paratha is a treat for the taste buds. The dough is left untouched for at least 2-3 hours so that it turns fluffy and gives the perfect sheermals. Once sheermals are cooked, saffron soaked milk is smeared on it to make it extra soft and luscious.

Step 1 Soak saffron

Firstly, soak the saffron stands in 2 tablespoons of hot milk. Leave it for 20 minutes.
Step 2 Prepare the dough

In a bowl, add refined flour, sugar, salt and mix them well. Add ghee and milk in batches and knead to form a soft dough. Cover it with a damp cloth and leave it aside for 2-3 hours.
Step 3 Make thick chapatis

Now knead the dough again and make equal-sized balls from it. Roll into a thick and round chapati. Use a fork to poke some holes in it.
Step 4 Cook the sheermal

Now heat a Tawa and put the sheermal on it. Cook from both sides until golden brown in color. Repeat the step to make more sheermals from the dough.
Step 5 Serve hot

Now smear the saffron-soaked milk mixture on the sheermal and serve. You can also drizzle some honey on top to add extra sweetness.