Kashmiri Shermal Recipe | Kashmiri Sheermal | Sheermal | Sheermal Roti | Sheermal Recipe | Sheermal Bun | How to Make Sheermal | Sheer in India | Shirmal | Shirmal Recipe | Sheermal Bread | Kashmiri Shermal Recipe: Sheermal is a traditional, mildly sweet, and aromatic saffron milk bread eaten in Kashmir and other parts of North India. Here's the original recipe for making Kashmiri Shermal at home:
Ingredients:
Maida (wheat flour): 2 cups
Warm milk: 1/2 cup (add 2-3 tablespoons if needed)
Sugar: 2 tablespoons
Ghee or unsalted butter: 2 tablespoons (more for brushing)
Active dry yeast: 1 teaspoon
Saffron strands: 10-12 (soaked in 2 tablespoons of warm milk)
Salt: 1/2 teaspoon
Cardamom powder: 1/2 teaspoon
Rose water (optional): 1 teaspoon
Sesame or poppy seeds: 1 tablespoon (for sprinkling)
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| Kashmiri Sheermal Recipe |
Instructions:
Activate the yeast:
Warm 1/2 cup of milk until lukewarm (not too hot). Dissolve the sugar and yeast in the milk. Let it rise for 5-10 minutes until foamy.
Prepare the dough:
In a large mixing bowl, combine flour, salt, and cardamom powder. Add ghee or butter and mix with your fingers until the mixture becomes crumbly.
Mix the wet ingredients:
Add the activated yeast mixture, soaked saffron milk, and rose water (if using) to the flour. Mix and knead into a soft, pliable dough. Add a little warmer milk if needed.
After the first rise:
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, until it doubles in size.
Shape the sheermal:
Preheat your oven to 180°C (350°F).
Paste the dough into 2-3 balls. Roll each ball into a round, flat disc about 1/2 inch thick.
Prepare for baking:
Place the discs on a baking tray lined with parchment paper. Prick the surface with a fork or cut them in a crisscross pattern with a knife. Brush generously with melted ghee and sprinkle with sesame or poppy seeds.
Bake:
Bake for 15–18 minutes or until golden brown. Remove from the oven and brush with ghee again.
Serve:
Serve hot, preferably with Kashmiri tea or curry.
Tip:
Sheermal tastes best fresh, but you can reheat it in a warm oven and brush with a little more ghee before serving for even more tenderness and aroma.
Enjoy your homemade Kashmiri sheermal!
Also read:
Kashmiri Shufta Recipe (Traditional Dessert)
Kashmiri Style Nadru Yakhni Recipe
Kashmiri Lyodur Chaman Recipe
Kashmiri Nadru Veg Curtlets Recipe
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