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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Kakori Kebab Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Mince Paste
- Place the mutton mince in a food processor. Add the raw papaya paste, crushed fried onion, ginger paste, garlic paste, and finely chopped green chillies.
- Process for 5-7 minutes, scraping down the sides occasionally, until the mixture forms an extremely fine, smooth, and sticky paste. This step is critical for the kebab's texture.
2
Combine Spices and Aromatics
- Transfer the meat paste to a large mixing bowl.
- Add the roasted besan, salt, red chilli powder, garam masala, mace powder, nutmeg powder, and green cardamom powder.
- Pour in 2 tbsp of melted ghee, the rose water, and kewra water.
- Using your hands, knead the mixture for 3-4 minutes to thoroughly combine all the ingredients. The final mixture will be very soft.
3
Infuse with Smoke (Dhungar Method)
- Create a small depression in the center of the kebab mixture and place a small, heatproof bowl (like steel or onion peel) 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.
- Pour 1 tsp of ghee over the hot charcoal. It will begin to smoke profusely.
- Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 10-15 minutes.
- After the time is up, carefully remove the lid and discard the bowl with the charcoal.
4
Marinate the Mixture
- Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a crust from forming.
- Refrigerate for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
5
Shape the Kebabs
- Preheat your grill or oven broiler to medium-high (around 200°C / 400°F).
- Lightly wet your hands with water to prevent sticking.
- Take a portion of the cold mixture (about the size of a lime) and gently wrap it around a flat metal skewer.
- Carefully spread the mixture along the skewer to form a long, thin, cylindrical kebab, about 5-6 inches in length. The mixture is extremely delicate, so handle with care.
- Repeat with the remaining mixture, arranging the skewers on a tray.
6
Grill to Perfection
- Place the skewers on the preheated grill rack, ensuring they don't touch.
- Grill for 8-10 minutes, turning them very gently every 2 minutes for even cooking.
- Halfway through grilling, baste the kebabs with the remaining melted ghee.
- The kebabs are done when they are golden-brown and have firmed up slightly.
7
Serve Hot
- Once cooked, carefully slide the kebabs off the skewers onto a serving platter.
- Serve immediately with mint-coriander chutney, thinly sliced onions sprinkled with sumac, and lemon wedges.

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.

Kakori Kebab with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Kakori Kebab

Ingredients

2. Saffron Sheermal

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About Kakori Kebab with Saffron Sheermal

Instructions

Ingredients

Instructions