Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup All-Purpose Flour (Also known as Maida); 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C); 4 tbsp Ghee (Melted and divided); 2 tbsp Sugar (Use granulated sugar); 0.25 tsp Saffron Strands (A generous pinch); 1 tsp Instant Yeast; 0.5 tsp Salt; 0.5 tsp Kewra Water (Optional, for authentic fragrance)

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Galouti Kebab Recipe with Sheermal - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare and Marinate the Mince (4 hours+)
- Ensure the mutton mince is extremely fine. If necessary, pulse it in a food processor for 20-30 seconds until it forms a smooth, pasty consistency.
- In a large mixing bowl, combine the mutton mince, raw papaya paste, ginger paste, garlic paste, crushed fried onions, salt, red chili powder, and garam masala.
- Using your hands, mix thoroughly for 3-4 minutes, kneading the mixture to ensure the spices are evenly distributed and the mince is well-tenderized.
- Cover the bowl with plastic wrap and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for the most tender, melt-in-the-mouth texture.
2
Add Binders and Aromatics (5 minutes)
- In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 10 minutes.
- Remove the marinated mince from the refrigerator. Add the roasted besan (chickpea flour), saffron-infused milk, rose water, and kewra water to the mixture.
- Mix again until all the new ingredients are fully incorporated. The final mixture should be very soft and pliable.
3
Infuse with Smoke (Dhungar Method) (15 minutes)
- Make a small well in the center of the kebab mixture and place a small steel bowl or a piece of onion skin in it.
- Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- Carefully place the hot charcoal into the small bowl. Place the clove on top of the charcoal.
- Drizzle 1 tsp of ghee over the hot charcoal. It will immediately begin to smoke profusely.
- Quickly cover the main bowl with a tight-fitting lid to trap the smoke. Let the mixture infuse for 10-15 minutes.
- After the time is up, carefully remove the lid (away from your face) and discard the bowl with the charcoal.
4
Shape and Fry the Kebabs (15-20 minutes)
- Lightly grease your palms with a little oil or ghee. Take a lemon-sized portion of the mixture and gently flatten it into a round patty, about 2 inches in diameter and 1/2 inch thick. The mixture is very delicate, so handle with care.
- Heat 4 tbsp of ghee in a heavy-bottomed, non-stick pan over medium heat. The ghee should be hot but not smoking.
- Carefully place the shaped kebabs into the hot ghee, ensuring not to overcrowd the pan. Work in batches if necessary.
- Fry for 3-4 minutes on the first side until a rich, golden-brown crust forms. Do not move them around too much.
- Using a wide, thin spatula, gently flip the kebabs and cook for another 3-4 minutes on the other side until cooked through.
- Remove the cooked kebabs and place them on a plate lined with paper towels. Repeat the process with the remaining mixture, adding more ghee to the pan if needed.
5
Serve
- Serve the Galouti Kebabs immediately while they are hot and tender.
- They are best enjoyed with ulte tawe ka paratha, mint chutney, and thinly sliced onions sprinkled with lemon juice.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Galouti Kebab with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Galouti Kebab

Ingredients

2. Saffron Sheermal

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About Galouti Kebab with Saffron Sheermal

Instructions

Ingredients

Instructions