Sheermal is a traditional Indian sweet bread, popular in regions like Kashmir, Lucknow, and Hyderabad. It’s characterized by its rich flavor, slightly sweet taste, and soft texture. Here’s a basic recipe for making Sheermal:
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup ghee (clarified butter), melted
- 1/4 cup warm milk
- 1/4 cup yogurt
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 1/4 teaspoon saffron threads, crushed and soaked in 2 tablespoons warm milk
- 1/4 teaspoon cardamom powder (optional)
- Sliced almonds or pistachios for garnish (optional)
Instructions:
- Activate the yeast:
- In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- Prepare the dough:
- In a large mixing bowl, sift the all-purpose flour and salt together.
- Add the activated yeast mixture, melted ghee, yogurt, saffron-infused milk, and cardamom powder (if using) to the flour.
- Mix well until a dough forms.
- Knead the dough:
- Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- Let the dough rise:
- Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Shape the Sheermal:
- Once the dough has risen, punch it down to release the air.
- Divide the dough into equal-sized balls and roll each ball into a flat disc, about 1/4 inch thick. You can shape them into rounds or ovals.
- Bake the Sheermal:
- Preheat your oven to 180°C (350°F).
- Place the shaped Sheermal on a baking sheet lined with parchment paper.
- Brush the tops with some melted ghee and sprinkle sliced almonds or pistachios on top for garnish, if desired.
- Bake in the preheated oven for 15-20 minutes or until the Sheermal is golden brown and cooked through.
- Serve:
- Once baked, remove the Sheermal from the oven and let them cool slightly.
- Serve warm with your favorite curry or enjoy them on their own as a sweet treat.
Sheermal is best served fresh but can be stored in an airtight container at room temperature for a couple of days. Just warm them up before serving if you’re enjoying them later.
