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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Kundan Qaliya Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare Birista, Nut Paste & Saffron Milk
- Heat vegetable oil in a deep pan or kadai over medium heat. Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep golden brown and are crisp. Do not let them burn. Drain the fried onions (birista) on a paper towel and let them cool completely.
- In a small grinder jar, combine the cooled birista, cashew nuts, and blanched almonds. Add 3-4 tablespoons of water and grind to a very smooth paste.
- In a small bowl, gently crush the saffron strands and soak them in 2 tablespoons of warm milk. Set aside.
2
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces with the whisked curd, ginger paste, garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
- Mix thoroughly with your hands, ensuring each piece of mutton is well-coated with the marinade.
- Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for a more tender and flavorful result.
3
Sauté Spices & Brown Mutton
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- Carefully add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring frequently. The goal is to brown the mutton on all sides and evaporate most of the moisture from the curd.
4
Build Gravy & Slow Cook (Bhunao)
- Reduce the heat to medium-low. Add the prepared birista-nut paste to the mutton. Stir continuously and cook for 8-10 minutes. This 'bhunao' process is crucial; cook until the paste darkens in color and you see ghee separating from the masala at the edges of the pot.
- Pour in 2 cups of warm water and stir well to combine, scraping any bits from the bottom of the pot. Bring the curry to a gentle boil.
- Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 70-80 minutes. Stir every 20 minutes to prevent sticking. The mutton is cooked when it is fork-tender and easily falls off the bone.
5
Finish & Rest
- Once the mutton is tender, gently stir in the saffron-infused milk, garam masala, and kewra water.
- Let the curry simmer uncovered on low heat for another 3-5 minutes for the final flavors to meld together.
- Turn off the heat and cover the pot. Let the Kundan Qaliya rest for at least 10-15 minutes before serving. This allows the flavors to deepen and the ghee to rise to the surface, giving it a beautiful sheen.
- Garnish with edible gold leaf (varq) for a truly royal presentation. Serve hot with sheermal, naan, or steamed basmati rice.

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.

Kundan Qaliya with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Kundan Qaliya

Ingredients

2. Saffron Sheermal

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About Kundan Qaliya with Saffron Sheermal

Instructions

Ingredients

Instructions