Sheermal is a famous part of the Mughlai cuisine and is an Eid special delicacy. Made with maida, ghee, milk, saffron and sugar, this delicious sweet paratha is a treat for the taste buds. The dough is left untouched for at least 2-3 hours so that it turns fluffy and gives the perfect sheermals. Once sheermals are cooked, saffron soaked milk is smeared on it to make it extra soft and luscious. You can also make stuffed sheermals by stuffing a mixture of dry fruits and mawa in it. Drizzle some honey on top if you like. Do try this recipe this Eid and enjoy the auspicious festival with your family and loved ones.
2 cup refined flour
3/4 cup milk
4 tablespoon sugar
1/2 cup ghee
4 strand saffron
2 Pinches salt
How to make Sheermal
Firstly, soak the saffron stands in 2 tablespoons of hot milk. Leave it for 20 minutes.
In a bowl, add refined flour, sugar, salt and mix them well. Add ghee and milk in batches and knead to form a soft dough. Cover it with a damp cloth and leave it aside for 2-3 hours.
Now knead the dough again and make equal-sized balls from it. Roll into a thick and round chapati. Use a fork to poke some holes in it.
Now heat a tawa and put the sheermal on it. Cook from both side until golden brown in colour. Repeat the step to make more sheermals from the dough.
Now smear the saffron soaked milk mixture on the sheermal and serve. You can also drizzle some honey on top to add extra sweetness.