Sheermal
An authentic dessert recipe from Jammu And Kashmir, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
400g All-purpose flour (maida)
200ml Full-fat milk, warm
80g Ghee
60g Sugar
0.5g Saffron strands
7g Dry yeast
3g Cardamom powder
10ml Kewra water (screwpine essence)
50ml Milk for brushing
4g Salt
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Warm 50 ml of milk and dissolve saffron strands in it. Let it steep for 15 minutes until the milk turns a deep golden colour.
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In a small bowl, dissolve yeast and 1 teaspoon of sugar in 50 ml of warm water. Let it sit for 10 minutes until frothy.
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In a large bowl, sift the flour. Add sugar, salt, and cardamom powder. Mix well.
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Add melted ghee to the flour and rub it in with your fingertips until the mixture resembles breadcrumbs.
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Add the activated yeast mixture, saffron milk, kewra water, and remaining warm milk. Knead into a soft, smooth dough. The dough should be slightly sticky but manageable.
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Cover the dough with a damp cloth and let it rise in a warm place for 45–60 minutes until doubled in size.
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Preheat your oven to 200°C (or heat a tandoor). Punch down the dough and divide into 8 equal portions. Shape each into a round flatbread about 1 cm thick.
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Place on a greased baking tray. Brush the tops generously with saffron-infused milk.
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Bake for 12–15 minutes until the sheermal turns golden on top and is cooked through. The surface should have a beautiful saffron-orange hue.
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Remove from oven and brush immediately with a little ghee for a glossy finish. Serve warm.
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Chef's Tips
Steep the saffron in warm milk for at least 15 minutes — the longer it steeps, the more vibrant the colour and flavour.
Do not over-knead the dough after adding the yeast; a gentle knead preserves the airy texture.
Sheermal is traditionally baked in a tandoor which gives it a slight char on the base — a very hot oven replicates this best.
Serve with Kashmiri kahwa or alongside rich meat curries like rogan josh for an authentic pairing.
About This Dish
Sheermal is a traditional dessert dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Steep the saffron in warm milk for at least 15 minutes — the longer it steeps, the more vibrant the colour and flavour. - Do not over-knead the dough after adding the yeast; a gentle knead preserves the airy texture. - Sheermal is traditionally baked in a tandoor which gives it a slight char on the base — a very hot oven replicates this best. - Serve with Kashmiri kahwa or alongside rich meat curries like rogan josh for an authentic pairing.
Category
Dessert
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium