non-vegetariangluten-free
mughlai
Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
55 min
632 cal
31gProtein
68gCarbs
26gFat
2Recipes
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Melt-in-mouth Sheermal with creamy malai and pistachios - an indulgent, sweet treat to savor.
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Serving size: 1 serving
Bloom Saffron & Activate Yeast (10 minutes)
A simple, traditional method for making rich, thick clotted cream at home. This luscious, unsweetened cream, known as malai, is perfect for topping desserts, enriching curries, or simply enjoying with bread and sugar.
Serving size: 1 serving
A rich, creamy Indian frozen dessert made by slow-cooking milk until it thickens, flavored with pistachios and cardamom. This no-churn ice cream is a classic summer treat, perfect for cooling down on a hot day.
Serving size: 1 serving
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Creamy Mutton Rezala with crispy lachha paratha – a perfectly spiced, soul-satisfying meal.
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Melt-in-mouth Sheermal with creamy malai and pistachios - an indulgent, sweet treat to savor.
This mughlai dish is perfect for breakfast. With 899.1800000000001 calories and 28.519999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)
Pour the milk into a wide, heavy-bottomed pan.
Heat the milk on medium heat and bring it to a gentle boil.
Once it boils, reduce the heat to the lowest setting. Let it simmer gently, uncovered and undisturbed, for 25-30 minutes. A thick layer of cream will form on the surface.
Turn off the heat and let the pan cool down completely to room temperature. Do not disturb the cream layer.
Once cool, carefully place the pan in the refrigerator. Let it chill for at least 8-12 hours, or preferably overnight. This will solidify the malai.
After chilling, use a spatula to gently separate the thick layer of malai from the sides of the pan. Carefully lift the entire layer and transfer it to an airtight container.
Store the malai in the refrigerator for up to 3-4 days. The leftover milk can be used for drinking or making other dishes.
Prepare the flavorings: Take 2 tablespoons of warm milk from the pan and soak the saffron strands in it. Set aside 2 tablespoons of pistachios for garnish and chop them finely. Grind the remaining pistachios into a coarse powder. Don't over-grind or it will become a paste.
Reduce the milk: Pour the full-fat milk into a heavy-bottomed pan or pot. Bring the milk to a boil over medium heat, then reduce the heat to a simmer. Cook for 25-30 minutes, stirring frequently to prevent it from sticking to the bottom. Scrape the cream from the sides of the pan and mix it back into the milk. Continue until the milk has reduced to about half its original volume.
Add thickeners and sweeteners: Stir in the milk powder, ensuring there are no lumps. You can make a slurry with a little milk first. Add the condensed milk and sugar. Stir well and cook for another 5-7 minutes until the sugar is fully dissolved and the mixture thickens slightly. The mixture should be thick enough to coat the back of a spoon.
Add flavorings and cool: Turn off the heat. Stir in the coarse pistachio powder, cardamom powder, and the saffron-infused milk. If using, add the rose water and mix well. Let the kulfi mixture cool down completely to room temperature.
Freeze the kulfi: Once cooled, pour the mixture into kulfi molds, small glasses, or popsicle molds. Cover the tops with aluminum foil or lids to prevent ice crystals from forming. If using popsicle molds, insert the sticks after about an hour of freezing. Freeze for at least 8 hours, or preferably overnight, until completely firm.
Unmold and serve: To serve, briefly run the outside of the molds under warm water for a few seconds. Gently tap and slide the kulfi out onto a serving plate. Garnish with the reserved chopped pistachios and serve immediately.