Pankaj Bhadouria
Sheermal is a traditional and unique dish from Lucknow. Chef Pankaj Bhadouria shares the recipe of this saffron flavoure ... Read More
Preparation Time
10 Min
Cooking Time
10-20 Min
Meal Type
others
Difficulty
MEDIUM
For Sheermal
1 kg all-purpose flour
800 ml milk
¼ cup powdered sugar
salt to taste
¼ cup melted ghee
4-5 tbsp screw pine water
1 tsp saffron
In a bowl mix all-purpose flour, milk, powdered sugar, salt.
Heat ghee in a pan. Pour the melted ghee into the flour and mix well. Knead the mixture into a smooth dough and rest it for two hours.
Soak saffron strands in screw pine water.
Knead the dough again after resting. Divide the dough into equal portions. Flatten the dough balls into thick discs using a rolling pin.
Place the Sheermal on a baking tray, Brush it with saffron soaked screw pine water.
Bake in a preheated oven for 8 - 10 minutes.
Sheermal is a word derived from Persia, which means rubbing of milk. A traditional flatbread from Iran introduced to India by the Mughal Emperors has become a delicacy of Lucknow, Aurangabad and Hyderabad. It is also a part of the Awadhi Cuisine.
Sheermal is a mildly sweet flatbread made with all-purpose flour, sugar, milk, ghee and leavened with yeast and coated with saffron water after baking.
This yummy naan can be served with kababs or nihari.
