Kashmiri Omelette, Saffron Sheermal and Kehwa

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. 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. 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. 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. 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. 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. 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.

Ingredients

• 4.5 cup water
• 2 tsp Kashmiri green tea leaves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 4 pcs cloves
• 1 pinch saffron strands (a generous pinch)
• 4 tbsp sugar (adjust to taste)
• 2 tbsp almonds (slivered, for garnish)
• 1 tbsp dried rose petals (for garnish, optional)

Instructions

1. 1

   In a saucepan or a traditional Samovar, combine 4.5 cups of water, the lightly crushed green cardamom pods, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat. This should take about 2-3 minutes.

2. 2

   Once the water is boiling, reduce the heat to low and let the spices simmer gently for 5-7 minutes. This step is crucial for allowing the spices to fully infuse their aroma and flavor into the water.

3. 3

   Turn off the heat completely. Add the Kashmiri green tea leaves and saffron strands to the pot. Immediately cover with a lid and let the tea steep for 2-3 minutes. Avoid boiling the tea leaves as it will make the Kehwa bitter.

4. 4

   Uncover the pot and add the sugar. Stir gently until the sugar is completely dissolved.

5. 5

   Using a fine-mesh sieve, strain the Kehwa directly into four serving cups to remove the whole spices and tea leaves.

6. 6

   Garnish each cup with a sprinkle of slivered almonds and optional dried rose petals. Serve immediately while hot and fragrant to enjoy its full flavor.