Awadh
Sheermaal
Method
Combine the saffron and 1 tsp of hot water in a small bowl, mix well and keep aside.
Combine the plain flour, ghee, sugar, baking powder, cardamom powder, saffron-water mixture and salt in a deep bowl and knead into a soft dough using milk.
Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
Divide the dough into 10 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter thick circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and place the sheermal over it and cook it on one side till it puffs slightly and then turn over.
Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
Brush each sheermal with a little ghee and serve immediately.
Ingredients
• 1/4 tsp saffron (kesar) strands
• 1 1/2 cups plain flour (maida)
• 1/4 cup ghee
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp cardamom (elaichi) powder
• Salt to taste
• 1/2 cup milk
• Plain flour (maida) for rolling
ghee for brushing
11
Pinch of Salt