shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 148719 times
shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |
Sheermal is a mildly-sweet, saffron-flavoured naan popular in the Indo-Pak sub-continent. While this Moghul delight is traditionally prepared in a tandoor, it can also be comfortably prepared in a Tava in the convenience of your own kitchen. Using warm milk and spices in the dough gives it a really rich flavour, which makes this usable as a main course as well as a standalone snack that you can have with tea. Do not forget to brush the Sheermal with a little ghee before serving, as it accentuates the aroma manifold. Serve this Mughlai bread with Lajjatdar Paneer and Shahjahani Dal
For the sugar syrup- Combine sugar, water, cardamom powder and saffron strands in a broad non stick pan.
- Cook it on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.
For making sheermal- To make shahi sheermal recipe, combine almond, cashew and pistachio slivers in a flat plate. Mix well and keep aside.
- Combine all the dough ingredients in a deep bowl and mix it well until it forms a grainy texture.
- Add ¾ cup warm milk and knead into a soft dough. Cover the dough and allow it to rest for 30 minutes.
- Divide the dough into 6 equal portions and roll each portion of the dough into 6 inch diameter.
- Apply rose water evenly over one side of the roti and place the rolled roti rose water side downwards over the dry fruits mixture.
- Press it gently and lightly roll the roti again. Repeat steps 4 to 6 to make 5 more rotis.
- Place them all on a baking tray and apply ghee evenly over each roti. Bake it in a pre heated oven at 220° c (440° f) for 15 minutes.
- Remove it and dip each sheermal into the sugar syrup.
- Serve shahi sheermal immediately.
Sheermal recipe with step by step photos
-
shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | then do try other Mughlai rotis also:
-
See the below image of list of ingredients for making shahi sheermal recipe.
-
In a broad nonstick pan add ½ cup sugar.
-
Add ½ cup water.
-
Add 1/8 tsp cardamom (elaichi) powder.
-
Add a few saffron (kesar) strands.
-
Cook it on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.
-
In a deep bowl, add 1 cup plain flour (maida).
-
Add 1 cup whole wheat flour (gehun ka atta).
-
Add ¼ cup semolina (rava / sooji).
-
Add 4 tbsp melted ghee. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal.
-
Add ½ cup crumbled mawa (khoya).
-
Add ¼ cup milk powder. This intensifies the overall flavor profile, making the bread richer and more decadent.
-
Add ½ cup powdered sugar. Powdered sugar adds a touch of sweetness to the dough.
-
Add ½ tsp cardamom (elaichi) powder. Cardamom powder complements the sweetness of the sugar and richness of the ghee in the shahi sheermal recipe. It adds a subtle depth of flavor that elevates the overall taste profile.
-
Add ¼ tsp saffron (kesar) strands. A pinch of saffron adds a luxurious touch and a beautiful golden hue to your sheermal.
-
Add 1 tsp baking powder. Baking powder plays a crucial role in achieving the signature soft and fluffy texture of shahi sheermal by leavening the dough and creating a tender crumb.
-
Add ¼ tsp baking soda.
-
Add ¼ tsp salt.
-
Mix it well until it forms a grainy texture.
-
Add ¾ cup warm milk.
-
Knead into a soft dough.
-
Cover the dough and allow it to rest for 30 minutes.
-
Divide the dough into 6 equal portions.
-
Roll each portion of the dough into 6 inch diameter.
-
Apply rose water evenly over one side of the roti.
-
Place the rolled roti rose water side downwards over the dry fruits mixture.
-
Press it gently.
-
Lightly roll the roti again.
-
Place them all on a baking tray.
-
Apply 1 tsp ghee evenly over each roti.
-
Bake it in a pre-heated oven at 220° C (440° F) For 15 minutes.
-
Remove it and dip each sheermal into the sugar syrup. Dipping the hot bread in the syrup allows it to soak in the flavorful liquid, resulting in a more decadent and enjoyable dessert bread.
-
Serve shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | immediately.
-
You can use yeast in the dough for making soft and fluffy sheermal.
-
Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal.
-
Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per sheermal
| Energy | 149 cal |
| Protein | 2.2 g |
| Carbohydrates | 13.2 g |
| Fiber | 0 g |
| Fat | 9.4 g |
| Cholesterol | 1.6 mg |
| Sodium | 3.4 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe