Egg Toast with Sheermal

Instructions

1. 1

   Prepare the Saffron Milk & Sheermal

   • In a small bowl, take 1 tablespoon of the warm milk and add the saffron strands. Let it steep for 5-7 minutes to release its vibrant color and aroma.
   • While the saffron infuses, cut each round Sheermal in half to create four semi-circular pieces.
2. 2

   Create the Egg Batter

   • In a wide, shallow dish (large enough to dip the Sheermal), crack the two eggs. Whisk them vigorously until they are light, pale, and frothy.
   • Pour in the remaining milk, sugar, green cardamom powder, and a pinch of salt. Whisk again until the sugar is dissolved.
   • Stir in the saffron-infused milk. The batter should have a beautiful pale yellow-orange hue.
3. 3

   Cook the Sheermal Toast

   • Place a non-stick skillet or tawa over medium-low heat and add 1 tablespoon of ghee. Allow it to melt and coat the pan.
   • Take one piece of Sheermal and quickly dip it into the egg batter, coating both sides. Do not let it soak for more than 3-4 seconds, as Sheermal is very soft and can fall apart.
   • Immediately place the coated Sheermal onto the hot ghee. Cook for 2-3 minutes on the first side, until it's a deep golden brown and the edges are slightly crisp.
   • Flip carefully and cook for another 2 minutes on the other side until cooked through.
   • Remove from the pan and repeat with the remaining pieces, adding more ghee to the pan for each batch.
4. 4

   Garnish and Serve

   • Arrange the hot Sheermal toast on a serving plate.
   • Garnish generously with slivered pistachios and almonds.
   • Serve immediately for the best soft, warm, and fragrant experience.