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 | 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)

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!