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shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |


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Sheermal

shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images.

sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |

shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness.

While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour.

Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness.

sheermal can be served with the curries or can be enjoyed on its own as a sweet treat.

pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent.

Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

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Sheermal recipe - How to make Sheermal

Resting Time:  30 minutes   Preparation Time:    Cooking Time:    Baking Time:  20 Minutes   Baking Temperature:  220°c (440°f)   Total Time:     6Makes 6 sheermals
Show me for sheermals

Ingredients

For The Dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava / sooji)
4 tbsp melted ghee
1/2 cup crumbled mawa (khoya)
1/4 cup milk powder
1/2 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup warm milk

For The Sugar Syrup
1/2 cup sugar
1/8 tsp cardamom (elaichi) powder
a few saffron (kesar) strands

Other Ingredients
 rose water for brushing
1/4 cup almond (badam) slivers
1/4 cup pistachio slivers
1/4 cup cashew nut (kaju) slivers
ghee for brushing
Method

For the sugar syrup
    For the sugar syrup
  1. Combine sugar, water, cardamom powder and saffron strands in a broad non stick pan.
  2. Cook it on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

For making sheermal
    For making sheermal
  1. To make shahi sheermal recipe, combine almond, cashew and pistachio slivers in a flat plate. Mix well and keep aside.
  2. Combine all the dough ingredients in a deep bowl and mix it well until it forms a grainy texture.
  3. Add ¾ cup warm milk and knead into a soft dough. Cover the dough and allow it to rest for 30 minutes.
  4. Divide the dough into 6 equal portions and roll each portion of the dough into 6 inch diameter.
  5. Apply rose water evenly over one side of the roti and place the rolled roti rose water side downwards over the dry fruits mixture.
  6. Press it gently and lightly roll the roti again. Repeat steps 4 to 6 to make 5 more rotis.
  7. 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.
  8. Remove it and dip each sheermal into the sugar syrup.
  9. Serve shahi sheermal immediately.

Sheermal recipe with step by step photos

like shahi sheermal recipe
  1. shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | then do try other Mughlai rotis also:

what does shahi sheermal made of?
  1. See the below image of list of ingredients for making shahi sheermal recipe.

how to make the sugar syrup
  1. In a broad nonstick pan add ½ cup sugar.
  2. Add ½ cup water.
  3. Add 1/8 tsp cardamom (elaichi) powder.
  4. Cook it on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.
  5. Add a few saffron (kesar) strands.

how to make the dough
  1. In a deep bowl, add 1 cup plain flour (maida).
  2. Add 1 cup whole wheat flour (gehun ka atta).
  3. Add ¼ cup semolina (rava / sooji).
  4. Add 4 tbsp melted ghee. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal.
  5. Add ½ cup crumbled mawa (khoya).
  6. Add ¼ cup milk powder. This intensifies the overall flavor profile, making the bread richer and more decadent.
  7. Add ½ cup powdered sugar. Powdered sugar adds a touch of sweetness to the dough.
  8. 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.
  9. Add ¼ tsp saffron (kesar) strands. A pinch of saffron adds a luxurious touch and a beautiful golden hue to your sheermal.
  10. 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.
  11. Add ¼ tsp baking soda. 
  12. Add ¼ tsp salt.
  13. Mix it well until it forms a grainy texture.
  14. Add ¾ cup warm milk.
  15. Knead into a soft dough. 
  16. Cover the dough and allow it to rest for 30 minutes.
  17. Divide the dough into 6 equal portions.

how to proceed
  1. Roll each portion of the dough into 6 inch diameter.
  2. Apply rose water evenly over one side of the roti.
  3. Place the rolled roti rose water side downwards over the dry fruits mixture.
  4. Press it gently.
  5. Lightly roll the roti again. 
  6. Place them all on a baking tray.
  7. Apply 1 tsp ghee evenly over each roti.
  8. Bake it in a pre-heated oven at 220° C (440° F) For 15 minutes.
  9. Remove it and dip each sheermal into the sugar syrup.
  10. Dipping the hot bread in the syrup allows it to soak in the flavorful liquid, resulting in a more decadent and enjoyable dessert bread.
  11. Repeat steps 4 to 8 to make 5 more shahi sheermal.
  12. Serve shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | immediately.

pro tips to make shahi sheermal recipe
  1. You can use yeast in the dough for making soft and fluffy sheermal.
  2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal.
  3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent.
Accompaniments

Hariyali Mutter 
Hyderabadi Baingan Subzi 
Paneer Pasanda Sabzi, Restaurant Style Paneer Pasanda 

Nutrient values (Abbrv) per sheermal
Energy532 cal
Protein12.8 g
Carbohydrates72.3 g
Fiber3.3 g
Fat21.8 g
Cholesterol5.3 mg
Sodium259.4 mg
Click here to view calories for Sheermal

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Reviews

Sheermal
5
 on 23 Sep 20 04:27 PM


Actually I saw a video on the recipe which tells that they are using besan ki atta and loads of dry fruits, can you please give me the measurements for this type of bread
Reply
Sheermal
5
 on 09 Aug 18 11:14 PM


Reply
Sheermal
5
 on 09 Aug 18 11:12 PM


I tried this recipe in my kitchen , easy to make .you can add on the top of it some sliced pistas and almond by using water and then with the help of hand press it &put it on the tawa or tandoor By applying almond and pistas you get a nice rich flavour with saffron
Reply
| Hide Replies
Tarla Dalal    Hi Aniket, Your suggestion sounds amazing. We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have tried. Happy Cooking!
Reply
10 Aug 18 08:45 AM
Sheermal
5
 on 09 Aug 18 11:08 PM


Reply
Sheermal ( Mughlai Khana)
5
Archana M
 on 03 Aug 15 04:46 PM


Sheermal.. a mughlai delicacy.. for bread lovers like me..the aroma of the saffron.. cardamom.. and mild sweetness these breads tempts you to take a second bite.. and serve this with royal paneer makhani.. woow a royal treat to the stomach.. enjoyed it and loved it with extra ghee.. over it.
Reply