Sheermal or Shirmal is a mildly candy, saffron-flavored, enriched flatbread that’s comfortable, 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 components of the Sheermal Recipe embody all-purpose flour, milk , sugar, saffron and ghee. Sometimes served heat with wealthy spiced gravies or plain as a tea-time snack.
About Sheermal
Sheermal, additionally spelled Shirmal, is a conventional 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 usually 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 also known as Sheermal Roti or Sheermal Naan.
Not like 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 just a little endurance to arrange.
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 consists of extra sugar and will be topped with slivered nuts, raisins, or poppy seeds earlier than baking.
Sheermal will 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 embody any leavening ingredient, it nonetheless makes for a wealthy and comfortable textured bread. The milk and ghee contribute to the softness of the dough and in addition assist create a flaky texture.
The Shirmal dough, enriched with milk and melted ghee, should be kneaded patiently in batches till it reaches a comfortable, fudge-like consistency, much like Mawa (Khoya) or khoya (dried milk solids).
Sheermal Bread will 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 comfortable and crispy parts.
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
Methods 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 typically 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. Hold including milk in parts and proceed to knead.
Knead to a easy, supple and comfortable 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 the entire milk whereas kneading the dough. As soon as the dough turns into comfortable and pliable, cease including the milk. The quantity of milk required will depend upon the high quality and texture of the flour that you just 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 extremely popular.
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 while you add it to the dough.
Notice that kewra water is totally different than kewra essence which is far 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 together 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 integrated into the dough.
14. Repeat and expend 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 it’s a must to do that methodology in components, one by one.
Don’t add all of the ghee without delay. It should turn out to be too troublesome and strenuous so that you can knead the dough like this.
Go slowly and knead till the ghee is integrated utterly. It’s important to 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 could have a comfortable fudge like texture – like well-kneaded mawa or khoya.
15. You’ll get an excellent comfortable, easy dough. Cowl with a moist kitchen towel and relaxation the dough for 10 to 12 minutes.
Assemble & Roll
16. Now, portion and type 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 evenly 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 permit the saffron milk and melted ghee that’s brushed on prime later, to seep just a little, 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 aspect till golden with out protecting with a lid. Press the sides with a spatula in order that the sides additionally get cooked nicely.
Be sure that either side of the sheermal roti are cooked correctly. You solely must flip the roti twice. Flipping it many occasions could make it chewy and exhausting.
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 prime.
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.
Hold them lined in a moist cotton kitchen towel.
Bake Shirmal
26. Preheat oven at 230 levels C/445 levels F for 20 minutes, if you happen to 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 may 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 may choose to flip halfway whereas baking.
As soon as baked nicely, 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 may place the saffron milk and ghee brushed sides of the 2 breads going through and touching one another whereas storing.
31. Hold the breads lined in a moist kitchen towel. Repeat the baking, if in case you have a small oven or small-sized trays.
32. Serve Sheermal together 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 notably 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 could possibly additionally choose 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.
Notice that the ghee within the Sheermal Recipe solidifies when chilled, making it exhausting. To revive its softness, gently heat the bread on a tawa or skillet. Alternatively, you’ll be able to reheat it within the oven earlier than serving.
Skilled Suggestions
- Kneading: Whereas kneading, the troublesome half is to include melted ghee within the dough. Go slowly and knead, knead and knead, till the ghee is integrated utterly. It’s important to 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 loads of ghee in it, be sure the ghee is contemporary and never rancid or bitter. The very best taste comes from desi ghee or do-it-yourself ghee.
- Texture of Dough: Have in mind the dough could have a comfortable 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 prime with nuts, raisins, white poppy seeds earlier than baking.
- For Baking: These are historically made in tandoor. Our house ovens will not be 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 may choose 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 comfortable 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 grew to become an integral a part of Mughlai and Awadhi cuisines, notably in areas like Lucknow and Kashmir.
A conventional Sheermal Recipe might embody eggs to boost softness, however many variations, together with vegetarian diversifications just like the one I’ve shared on this put up, 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 normally savory and infrequently incorporates yogurt and generally dried fruits for a richer style. Taftan can 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)
Fashionable in Awadhi & Mughlai cuisines, Sheermal or Shirmal is a comfortable, 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 & plenty of ghee. The baked Sheermal Roti is brushed with saffron milk, melted ghee or butter and usually 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 screen 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 typically 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 comfortable 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
- Remember the fact that chances are you’ll not want to make use of the entire milk whereas kneading the dough. Cease including milk, as soon as the dough turns comfortable, 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 extremely popular.
It should be heat while 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 together 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 integrated into the dough.
Repeat and expend 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’ll get an excellent comfortable 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 type 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 evenly 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 aspect till golden with out protecting it with a lid. Press the sides with a spatula in order that the sides 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.
Hold 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, if you happen to 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 sides are golden.
As soon as baked nicely, 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.
Hold the sheermal roti lined in a moist kitchen towel.
Repeat the baking if in case you have a small oven or small-sized trays.
Serving & Storage Recommendations
Sheermal Roti will 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 stable after refrigeration resulting in the bread turn out to be exhausting. So evenly 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 provides it the most effective texture. Nevertheless, for a barely more healthy possibility, you possibly can add in a small quantity of complete wheat flour. However notice that the feel will differ on this state of affairs.
- Milk: Sheermal is mainly a milk based mostly flatbread. In order the title suggests, milk is a vital 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 offer the bread a lightweight sweetness. This recipe makes for a Sheermal roti that’s mildly candy. When you favor a extra sweeter bread, add extra sugar (about 5 to six tablespoons) to the nice and cozy milk.
- Fat: Ghee is the popular alternative of fats. Use the identical quantity as talked about on this recipe. It helps in making the feel comfortable and offers a extremely good taste.
- Endurance: Making Sheermal requires each time and endurance. Put aside sufficient time to arrange this wealthy and royal bread. It’s not a recipe you could rush by means 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 totally absorbed into the dough. Keep in mind the dough ought to have a comfortable fudge like texture.
- Saffron: Soaking saffron strands in heat milk releases its coloration and taste within the milk. Brushing the Shirmal bread with this saffron milk offers it a beautiful aroma and coloration.
- Leavening Elements: For a barely extra softer and ethereal texture, add about ½ teaspoon of baking powder to the dough.
- Non-obligatory Toppings: You could possibly 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 comfortable in addition to crispy.
Diet Details
Sheermal Recipe (With out Yeast)
Quantity Per Serving
Energy 302 Energy from Fats 162
% Day by 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 Day by day Values are based mostly on a 2000 calorie weight loss program.
