Sheermal or Shirmal is a mildly candy, saffron-flavored, enriched flatbread that’s delicate, aromatic, and wealthy in texture. A kind of roti or naan historically baked in a tandoor or on a griddle, Sheermal Bread is well-liked in Lucknow, Hyderabad, Kashmir and components of Awadh. Sheermal Roti originates from the Mughlai delicacies, with robust influences from Persia. Key elements of the Sheermal Recipe embrace all-purpose flour, milk , sugar, saffron and ghee. Usually served heat with wealthy spiced gravies or plain as a tea-time snack.
About Sheermal
Sheermal, additionally spelled Shirmal, is a standard leavened bread with Persian roots and a key a part of Awadhi delicacies. The title derives from the Persian phrases ‘sheer’ (milk) and ‘malidan’ (to rub or knead), which means ‘milk-rubbed’ or ‘milk-kneaded.’
This saffron-flavored Sheermal Recipe is often ready and loved in areas like Kashmir and Lucknow. Infused with the aromas of cardamom, kewra water, and desi Ghee, it’s a wealthy, aromatic bread sometimes called Sheermal Roti or Sheermal Naan.
In contrast to on a regular basis Indian breads like Roti or chapati, making the regional Shirmal requires important effort and time. Principally it’s an enriched milk bread that wants a bit endurance to organize.
Sheermal Recipe is available in 2 variations: salty and candy. The salty model has a faint sweetness and that is what I share right here.
The candy model contains extra sugar and may be topped with slivered nuts, raisins, or poppy seeds earlier than baking.
Sheermal may be made with a leavened or an unleavened dough. To leaven the dough, yeast or baking soda/baking powder is used.
Though this recipe doesn’t embrace any leavening ingredient, it nonetheless makes for a wealthy and delicate textured bread. The milk and ghee contribute to the softness of the dough and likewise assist create a flaky texture.
The Shirmal dough, enriched with milk and melted ghee, should be kneaded patiently in batches till it reaches a delicate, fudge-like consistency, much like Mawa (Khoya) or khoya (dried milk solids).
Sheermal Bread may be baked in an oven or cooked on a skillet (tawa). The baked model achieves a crispy, flaky texture akin to a fragile cookie, whereas the skillet model combines delicate and crispy components.
Historically ready in a tandoor like Naan, house ovens can be utilized at their highest temperature of 230 to 280 levels Celsius (450 to 535 levels Fahrenheit) for related outcomes.
Step-by-Step Information
The way to make Sheermal
Make Dough
1. In a mixing bowl, first combine 2¼ cups all-purpose flour (281 grams), ¼ teaspoon salt and ½ teaspoon inexperienced cardamom powder. Put aside.
I’ve not used any leavening ingredient within the bread. For a barely extra softer and ethereal texture, add about ½ teaspoon of baking powder at this level.
2. Subsequent, take the 1 teaspoon sugar in a small saucepan.
3. Pour 1 cup milk in the identical saucepan. Warmth till the milk turns into heat and the sugar dissolves. Stir usually in order that the sugar dissolves.
4. The milk should be heat and never sizzling. Add this heat milk in parts to the flour.
5. First, combine with a spoon after which start to knead.
6. Preserve including milk in parts and proceed to knead.
Knead to a easy, supple and delicate dough. If dough is dry or floury, add 1 to 2 tablespoons heat milk. Whether it is sticky, add in some flour and knead once more.
You don’t want to make use of all the milk whereas kneading the dough. As soon as the dough turns into delicate and pliable, cease including the milk. The quantity of milk required will rely on the high quality and texture of the flour that you simply use.
7. Cowl the dough with a moist kitchen towel and let it relaxation for quarter-hour.
Make Saffron Milk
8. Crush 25 to 30 saffron strands and blend it with 3 tablespoons heat milk. Set this saffron milk apart.
Soften Ghee
9. Soften 100 grams ghee in a small frying pan and put aside. Don’t make the ghee highly regarded.
After melting, it’s best to get ½ cup of the melted ghee.
Add Melted Ghee To Dough
10. After the dough has rested for quarter-hour, add 1 tablespoon kewra water (pandanus water) and a pair of to three tablespoons of the nice and cozy melted ghee.
The melted ghee should be heat whenever you add it to the dough.
Word that kewra water is totally different than kewra essence which is rather more concentrated and intense. If utilizing kewra essence add about ¼ to ½ teaspoon or a number of drops, adjusting the quantity relying on its focus.
11. Press your fingers into the dough to create indents and blend the ghee with the dough. Knead the dough in order that the ghee is evenly blended and absorbed into the dough.
12. Once more, poke the indents on the dough along with your fingers and add 2 to three tablespoons melted heat ghee.
13. Proceed to combine and knead. Stretch the dough whereas kneading. Knead till all of the ghee will get included into the dough.
14. Repeat and deplete all of the ghee by creating indents and including 2 to three tablespoons of the ghee at a time, mixing it with the dough and kneading till it’s absorbed.
Incorporating the melted ghee within the dough takes time. So, be affected person as you need to do that technique in components, one after the other.
Don’t add all of the ghee directly. It would turn out to be too tough and strenuous so that you can knead the dough like this.
Go slowly and knead till the ghee is included utterly. You must work in batches whereas doing so.
Add a number of tablespoons of ghee in batches and knead, till all of it’s absorbed into the dough.
Have in mind the dough can have a delicate fudge like texture – like well-kneaded mawa or khoya.
15. You’re going to get a brilliant delicate, easy dough. Cowl with a moist kitchen towel and relaxation the dough for 10 to 12 minutes.
Assemble & Roll
16. Now, portion and kind 8 equal-sized balls from the dough.
17. Cowl with a moist kitchen towel and relaxation for 10 to 12 minutes.
18. Sprinkle some flour in your work floor and on a dough ball. Roll every dough ball to six to 7 inches circle or disc calmly sprinkling with flour if required.
19. Prick or dock the rolled dough with a fork, which prevents it from puffing and retains the bread flat. It additionally helps to prepare dinner the bread evenly.
These tiny holes additionally enable the saffron milk and melted ghee that’s brushed on high later, to seep a bit, thereby enhancing the flavour and style.
Make Sheermal Roti On Skillet/Pan
20. Warmth a skillet, frying pan or tawa (griddle) on medium-low or medium warmth. Place the rolled dough on it.
21. Cowl with a lid and let the underside prepare dinner.
22. Examine after 1½ to 2 minutes and when the underside crust has golden blisters, flip gently.
23. Prepare dinner the second facet till golden with out overlaying with a lid. Press the perimeters with a spatula in order that the perimeters additionally get cooked effectively.
Be certain that either side of the sheermal roti are cooked correctly. You solely must flip the roti twice. Flipping it many instances could make it chewy and laborious.
24. Take away and utilizing a brush or spoon unfold evenly ½ to 1 teaspoon every of the ready saffron milk and melted ghee on the Sheermal Roti.
Don’t add an excessive amount of of the saffron milk as this could make the Shirmal soggy from high.
25. Equally, make the remaining Shirmal roti in batches. Place the saffron milk and ghee brushed sides of the 2 ready rotis going through and touching one another whereas storing.
Preserve them lined in a moist cotton kitchen towel.
Bake Shirmal
26. Preheat oven at 230 levels C/445 levels F for 20 minutes, in the event you plan to bake these breads. Guarantee to warmth each higher and backside rods of your oven.
Place on a greased baking tray or a baking tray lined with parchment.
You possibly can both grease the tray with the melted ghee or softened unsalted butter.
27. Place the tray within the preheated oven.
28. Bake till edges are golden for about 12 to fifteen minutes. You possibly can decide to flip halfway whereas baking.
As soon as baked effectively, take away tray from oven.
29. With the assistance of tongs or a spatula, place the bread on a wired rack.
Brush or unfold the baked Sheermal bread with the saffron milk. Subsequent, unfold or brush with melted ghee.
30. You possibly can place the saffron milk and ghee brushed sides of the 2 breads going through and touching one another whereas storing.
31. Preserve the breads lined in a moist kitchen towel. Repeat the baking, you probably have a small oven or small-sized trays.
32. Serve Sheermal along with your favourite vegetarian curries or kababs or chai.
Serving & Storage Recommendations
Sheermal Roti pairs splendidly with drinks like Kahwa or the on a regular basis Indian Chai. It’s significantly pleasant with a easy Mint Tea.
It additionally enhances wealthy, creamy curries or gravies resembling Malai Kofta, Shahi Paneer, Paneer Korma and Paneer Butter Masala.
You possibly can additionally decide to serve these decadent breads with snacks like Veg Kabab or Shami Kabab (vegetarian).
To retailer leftovers, wrap the Sheermal Bread in a cotton serviette and place it in an hermetic container earlier than refrigerating.
Word that the ghee within the Sheermal Recipe solidifies when chilled, making it laborious. To revive its softness, gently heat the bread on a tawa or skillet. Alternatively, you possibly can reheat it within the oven earlier than serving.
Professional Suggestions
- Kneading: Whereas kneading, the tough half is to include melted ghee within the dough. Go slowly and knead, knead and knead, till the ghee is included utterly. You must work in batches whereas doing so. Add a number of tablespoons of ghee in batches and knead, till it’s absorbed into the dough.
- Use of Ghee: Since this bread has quite a lot of ghee in it, be certain the ghee is contemporary and never rancid or bitter. The most effective taste comes from desi ghee or do-it-yourself ghee.
- Texture of Dough: Have in mind the dough can have a delicate fudge like texture – like well-kneaded mawa or khoya.
- Candy Bread: For candy model, add 5 to six tablespoons sugar to the nice and cozy milk to make the dough. Moreover high with nuts, raisins, white poppy seeds earlier than baking.
- For Baking: These are historically made in tandoor. Our house ovens usually are not so sizzling, so you possibly can use a temperature of 240 to 280 levels Celsius (465 to 535 levels Fahrenheit), however decrease the baking time accordingly. You possibly can decide to flip halfway whereas baking. Guarantee to warmth each higher and backside rods of your oven.
FAQs
Sheermal has a mildly candy and wealthy taste, infused with the aromatic essence of saffron, cardamom, and kewra. Its texture is delicate and flaky on the within, with a barely crispy exterior when baked.
Sheermal Roti is believed to have been launched by Persian influences in the course of the Mughal period in India. It turned an integral a part of Mughlai and Awadhi cuisines, significantly in areas like Lucknow and Kashmir.
A conventional Sheermal Recipe might embrace eggs to boost softness, however many variations, together with vegetarian diversifications just like the one I’ve shared on this publish, exclude eggs and depend on milk and ghee for richness.
Whereas each Shirmal and Taftan are conventional Persian-origin breads, Sheermal Bread is mildly candy and flavored with saffron and cardamom, whereas taftan is often savory and infrequently incorporates yogurt and generally dried fruits for a richer style. Taftan can also be fluffier in comparison with the denser texture of its counterpart.
Extra Conventional Indian Breads To Strive!
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Sheermal Recipe (With out Yeast)
Well-liked in Awadhi & Mughlai cuisines, Sheermal or Shirmal is a delicate, mildly candy, saffron-flavored, enriched leavened bread baked in tandoor or on a griddle. Sheermal recipe originates from the Mughlai delicacies, with robust influences from Persia. The wealthy dough is made with white flour, milk, cardamom, sugar, salt & a number of ghee. The baked Sheermal Roti is brushed with saffron milk, melted ghee or butter and sometimes served heat with wealthy spiced gravies or as a tea-time snack.
Prep Time 25 minutes
Prepare dinner Time 30 minutes
Resting Time 35 minutes
Whole Time 1 hour 30 minutes
Stop your display from going darkish whereas making the recipe
Make dough
In a mixing bowl, first combine the all-purpose flour, salt and cardamom powder.
Subsequent take the sugar and milk in a small saucepan.
Warmth till the milk turns into heat and the sugar dissolves. Stir usually in order that the sugar dissolves.
Add this heat milk in parts to the flour.
Combine after which start to knead.
Carry on including milk in parts and proceed to knead.
Knead to a easy and delicate dough. If dough is dry or floury, add 1 to 2 tablespoons heat milk. Whether it is sticky, add in some flour and knead once more
- Understand that it’s possible you’ll not want to make use of all the milk whereas kneading the dough. Cease including milk, as soon as the dough turns delicate, easy and pliable.The quantity of milk wanted will differ relying on the standard and texture of the flour that you’re utilizing.
Cowl the dough with a moist kitchen towel and let it relaxation for quarter-hour.
Including melted ghee to dough
Soften 100 grams of ghee in a small frying pan and set it apart. Don’t make the ghee highly regarded.
It should be heat whenever you add it to the dough.
After the dough has rested for quarter-hour, add kewra water and a pair of to three tablespoons of the nice and cozy melted ghee.
Press your fingers into the dough to create indents and blend the ghee with the dough. Knead properly in order that the ghee is evenly blended and absorbed into the dough.
Once more poke the indents along with your fingers on the dough and add 2 to three tablespoons of melted heat ghee.
Proceed to combine and knead. Stretch the dough whereas kneading. Knead till the ghee will get included into the dough.
Repeat and deplete all of the ghee by creating indents and including 2 to three tablespoons of the ghee at a time, mixing ghee with dough and kneading till the ghee is absorbed. You’re going to get a brilliant delicate and easy dough.
Cowl with a moist kitchen towel and relaxation the dough for 10 to 12 minutes.
Assembling and rolling
After the dough has rested, portion and kind 8 equal sized balls from the dough.
Cowl with a moist kitchen towel and relaxation once more for 10 to 12 minutes.
Sprinkle some flour in your work floor and on the dough ball.
With a rolling pin, roll every dough ball to six to 7 inches circle, sprinkling flour calmly if wanted.
Prick or dock the dough with a fork.
Making Sheermal on a skillet/pan/griddle
Warmth a skillet, frying pan or tawa (griddle or a flat skillet) to medium-low or medium warmth.
Place the rolled dough on it.
Cowl with a lid and let the underside of the sheermal roti prepare dinner.
Examine after 1½ to 2 minutes and when the underside crust has golden blisters, flip gently.
Prepare dinner the second facet till golden with out overlaying it with a lid. Press the perimeters with a spatula in order that the perimeters additionally get cooked evenly.
Take away and brush first with the ready saffron milk after which with the melted ghee.
Equally make the remaining breads in batches on the skillet or tawa.
Place the saffron milk and ghee brushed sides of two breads going through and touching one another whereas storing.
Preserve them lined in a moist cotton kitchen towel or a moist cotton serviette.
Baking Shirmal
Preheat oven at 230 levels Celsius/445 levels Fahrenheit for 20 minutes, in the event you plan to bake these breads.
Place on a greased baking tray or a baking tray lined with parchment.
Place the tray within the preheated oven and for about 12 to fifteen minutes or till the perimeters are golden.
As soon as baked effectively, take away the baking tray from oven.
With the assistance of tongs or a spatula, place the sheermal bread on a wired rack.
Brush evenly with the saffron milk. Subsequent brush with melted ghee or softened butter.
Preserve the sheermal roti lined in a moist kitchen towel.
Repeat the baking you probably have a small oven or small-sized trays.
Serving & Storage Recommendations
Sheermal Roti may be paired with kahwa, chai or perhaps a vegetarian korma, paneer korma, shahi paneer, paneer butter masala or vegetable kabab.
Refrigerate leftover sheermal bread wrapped up in a cotton serviette in an air-tight container.
The ghee within the sheermal will turn out to be strong after refrigeration resulting in the bread turn out to be laborious. So calmly roast the sheermal bread on a tawa/skillet till heat. You may also heat these breads within the oven earlier than serving.
- Flour: Sheermal is historically made with all-purpose flour which supplies it the very best texture. Nevertheless, for a barely more healthy choice, you possibly can add in a small quantity of entire wheat flour. However observe that the feel will differ on this situation.
- Milk: Sheermal is mainly a milk based mostly flatbread. In order the title suggests, milk is an important ingredient. Thus don’t skip on it. For a extra richer model, you should utilize half-half of milk and cream (malai).
- Sweeteners: Normally sugar is added to provide the bread a lightweight sweetness. This recipe makes for a Sheermal roti that’s mildly candy. For those who desire a extra sweeter bread, add extra sugar (about 5 to six tablespoons) to the nice and cozy milk.
- Fat: Ghee is the popular selection of fats. Use the identical quantity as talked about on this recipe. It helps in making the feel delicate and offers a very good taste.
- Persistence: Making Sheermal requires each time and endurance. Put aside sufficient time to organize this wealthy and royal bread. It isn’t a recipe which you can rush by way of.
- Kneading: The difficult half whereas kneading the dough, is incorporating the melted ghee into it. Go slowly including ghee in small batches, mixing it first after which kneading till it’s absolutely absorbed into the dough. Keep in mind the dough ought to have a delicate fudge like texture.
- Saffron: Soaking saffron strands in heat milk releases its shade and taste within the milk. Brushing the Shirmal bread with this saffron milk offers it a beautiful aroma and shade.
- Leavening Components: For a barely extra softer and ethereal texture, add about ½ teaspoon of baking powder to the dough.
- Non-compulsory Toppings: You possibly can brush some rose water or kewra water on the baked breads. Moreover sprinkle some slivered almonds or pistachios and raisins for a royal contact.
- Texture: Make an observation that oven baked Sheermal has crispy, flaky texture like that of a flaky cookie. The griddle/tawa or pan cooked bread will likely be delicate in addition to crispy.
Diet Details
Sheermal Recipe (With out Yeast)
Quantity Per Serving
Energy 302 Energy from Fats 162
% Every day Worth*
Fats 18g28%
Saturated Fats 11g69%
Polyunsaturated Fats 1g
Monounsaturated Fats 5g
Ldl cholesterol 48mg16%
Sodium 88mg4%
Potassium 96mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 59IU1%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.04mg2%
Vitamin B12 0.2µg3%
Vitamin C 0.2mg0%
Vitamin D 0.4µg3%
Vitamin E 0.04mg0%
Vitamin Ok 0.2µg0%
Calcium 50mg5%
Vitamin B9 (Folate) 65µg16%
Iron 2mg11%
Magnesium 13mg3%
Phosphorus 75mg8%
Zinc 0.4mg3%
* P.c Every day Values are based mostly on a 2000 calorie food plan.
