Sheermal is a sweet, milk-rubbed flatbread loaded with dry fruits, originating from Iran and Persia, and introduced to India by Mughal Emperors. It is a staple in Lucknow's Mughlai cuisine, often baked during Eid and other festivals.
Ingredients
- 2cupsrefined wheat flour
- 1/3cupsemolina
- 1/4cuppowdered sugar
- 1tspcooking soda
- 1pinchsalt
- 3/4cuprabri (thick whole milk)
- 5tbspdesi ghee
- 1cupsugar syrup
- 1cupmixed dry fruits (almonds, cashews, pistachio), chopped
- 1tspcardamom powder
- 1/2cupmilk
- 6tbsprose water
How to make Sheermal
Mix refined wheat flour, semolina, cooking soda, salt, rabri, and 2 tablespoons of desi ghee. Mix with hands, then add milk to make a smooth dough. Cover with a wet cloth and set aside for 10 minutes.
After 10 minutes, check the fermented texture, add cardamom powder and 2 tablespoons of desi ghee. Knead again for two minutes. Cover with a wet cloth and keep aside for 1 hour.
Preheat the oven to 200°C for 10 minutes. Divide the dough into 6 equal parts and make round balls. Sprinkle some flour on the rolling surface, place the round dough, add 1 tablespoon of rose water, and pat with hands. Add chopped dry fruits generously, press them evenly, and roll into thick round flatbread.
Line the baking tray with parchment paper and grease it with ghee. Bake the flatbreads for 20 minutes or until they are golden.
Brush them with melted ghee on both sides. Brush sugar syrup generously on both sides.
Cut into slices. Sheermal is ready to eat.
Tips & Tricks
Ensure the dough is smooth and well-kneaded for a soft texture.
Use a generous amount of dry fruits for added flavor and texture.
Store Sheermal at room temperature for up to two weeks.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
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