Shirmal is a famous dish of Mughlai cuisine.
Barabanki Special Sheermal is made from maida, ghee, milk, saffron and sugar.
Sheermal is a famous dish of Mughlai cuisine and is a special dish of Eid. This delicious sweet paratha made of flour, ghee, milk, saffron and sugar has become very popular in many states. This Awadhi inspired flatbread is essentially baked in a tandoor.
Shirmal has a history of being an elite treat associated with Nawabi kitchens. As the name suggests, the dish is named after one of its main ingredients – ‘sheer’ meaning milk and ‘mal’ meaning ‘rich food’. Some of this sweet roti goes really well with a plate of nihari.
This Eid, try this Barabanki special sheermal recipe and enjoy this joyous occasion with your family and loved ones.
Component:
2 cups flour
4 tbsp sugar
4 sprigs saffron
¾ cup milk
1/2 cup ghee
salt to taste
Method:
Step 1: Soak Saffron
First of all, soak the saffron threads in 2 spoons of hot milk. Then leave it for about 20 minutes.
Step 2: Knead the dough
All the flour, sugar and salt have to be whisked together in a bowl. To make a soft dough, add ghee and milk in small batches and knead it. Cover it with a wet cloth and keep it aside for two to three hours.
Step 3: Make Thick Chapatis
Work the dough again and shape it into balls of equal size. Make a thick round chapati by rolling it. Make some holes in it with the help of a fork.
Step 4: Cook the Shirmal
Now put the sheermal on a hot griddle. Cook it till it turns golden brown from both the sides. Repeat this method to make more sheermal from the dough.
Step 5: Bake
Bake in an oven preheated to 200 ° C for about 12 to 15 minutes.
Step 6: Serve hot
Finally, spread the milk mixture along with saffron on the sheermal and serve. You can also sprinkle some honey along with nuts over it. Before serving, do not forget to brush the sheermal with some ghee to enhance the aroma.
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