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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Mutton Kanti Recipe - Kashmiri Non-Veg Breakfast | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, 1 tsp of Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and 1 tsp of salt.
- Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Mutton
- Transfer the marinated mutton mixture into a pressure cooker.
- Add 1 cup of water and stir well.
- Secure the lid and cook on medium-high heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is about 80% tender.
- Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces and set them aside. Reserve the cooking liquid (stock) for later use.
3
Sauté Onions and Fry Mutton
- Place a heavy-bottomed pan or kadai over high heat. Add the mustard oil and heat it until it reaches its smoking point, then reduce the heat to medium.
- Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
- Increase the heat to high again and add the parboiled mutton pieces to the pan. Stir-fry vigorously for 5-7 minutes until the mutton is well-browned with slightly crispy edges. This high-heat frying is crucial for the authentic 'Kanti' texture.
4
Finish the Dish
- Add the chopped tomatoes, the remaining 0.5 tsp of Kashmiri red chilli powder, and the remaining 0.5 tsp of salt to the pan.
- Cook for 5-6 minutes, stirring continuously, until the tomatoes soften and break down, and the oil begins to separate from the masala.
- If the mixture appears too dry, add a few tablespoons of the reserved mutton stock to moisten it.
- Sprinkle the garam masala over the dish, mix well, and cook for one final minute to incorporate the aromas.
5
Garnish and Serve
- Turn off the heat and garnish generously with freshly chopped coriander leaves.
- Serve the Mutton Kanti hot with Kashmiri naan, roti, or steamed 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.

Mutton Kanti with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Mutton Kanti

Ingredients

2. Saffron Sheermal

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About Mutton Kanti with Saffron Sheermal

Instructions

Ingredients

Instructions