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 Yakhni with Saffron Sheermal - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Mutton Stock (Yakhni)
- In a pressure cooker, combine the mutton pieces, 4 cups of water, 1 tsp of salt, saunf powder, 1 black cardamom, 2 green cardamoms, 2 cloves, and 1 bay leaf.
- Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender but not falling off the bone.
- Allow the pressure to release naturally. Carefully open the cooker.
- Using tongs, separate the cooked mutton pieces into a bowl. Strain the stock through a fine-mesh sieve into another bowl to remove the whole spices. Set both aside.
2
Create the Yogurt Base
- In a separate mixing bowl, add the curd and besan.
- Whisk vigorously for 2-3 minutes until the mixture is completely smooth and lump-free. This is a critical step to prevent the curd from splitting when heated.
3
Temper Spices and Cook the Gravy
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the remaining whole spices: 1 black cardamom, 2 green cardamoms, 3 cloves, the cinnamon stick, the second bay leaf, and shahi jeera (if using).
- Sauté for about 30-40 seconds until they become fragrant and sizzle.
- Add the hing and stir for a few seconds.
- Reduce the heat to the lowest setting. Slowly pour in the whisked curd mixture while stirring continuously and briskly. Do not stop stirring.
- Continue to stir and cook on low heat for 5-7 minutes until the curd comes to a gentle simmer and you see a thin layer of ghee separating at the edges. The raw smell of besan should also be gone.
4
Combine and Simmer
- Gently add the cooked mutton pieces to the simmering curd gravy.
- Pour in the strained mutton stock (yakhni), add the sonth (dried ginger powder), and the remaining 0.5 tsp of salt.
- Stir well to combine everything. Increase the heat to medium and bring the curry to a boil.
- Once it begins to boil, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This allows the mutton to absorb the flavors of the gravy.
5
Garnish and Serve
- Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the yakhni.
- Let the Mutton Yakhni rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
- Serve hot, traditionally with steamed white 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 Yakhni with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Mutton Yakhni

Ingredients

2. Saffron Sheermal

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About Mutton Yakhni with Saffron Sheermal

Instructions

Ingredients

Instructions