SHEERMAL
PREPARATION TIME:
30 mins
COOKING TIME:
15 mins
SERVES:
4
METHOD
Heat the milk but do not boil. Sprinkle yeast and
sugar over it. Sieve flour in a bowl. Add salt, eggs,
raisins, mawa, double cream and half the ghee
with the yeast mixture. Mix well. Knead to a smooth
dough. Add the essence. If the dough is stiff, sprinkle
a little extra milk. Knead again. Cover with damp
cloth. Keep in a warm place to rise for 8 hours or
overnight for best results. Punch the dough and
knead it again. Divide dough into 8 equal parts. Roll
out each part into a round thick circle. Leave aside
for 20 minutes until it becomes double the size. Prick
the roti all over with a fork, leaving 1" margin
around. Brush melted ghee or butter and saffron
solution. Sprinkle poppy seeds. Grease a microwave-
proof plate with butter and place sheermal on it.
Microwave on HIGH for about 7 minutes. Sprinkle a
little cold milk over it when half done. Put sheermal
back into the MWO for a few minutes more. Remove.
Sprinkle cold milk well over both sides, as this makes
it soft. Wrap with foil or butter paper. Keep aside
until required.
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INGREDIENTS
450 gm
Plain flour
4 tsp
Yeast
40 gm
Castor sugar
2
Eggs, beaten, optional
1 cup
Warm milk
2 cups
Mawa, mashed
25 gm
Seedless raisins
100 gm
Double cream
2 tbsp
Poppy seeds
½ tsp
Kewra water
4-5
Saffron, soaked in 1 tbsp milk
1 tsp
Milk, extra, as required
225 gm
Ghee/butter
A pinch of salt
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72
Samsung-2012-BN.qxd 3/30/2012 3:16 PM Page 72
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