Egg Toast with Sheermal
A decadent Mughlai twist on classic French toast! Soft, sweet Sheermal bread is soaked in a fragrant, saffron- and cardamom-spiced egg mixture and pan-fried in ghee until golden. An unforgettable breakfast or dessert.
For 2 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Saffron Milk & Sheermal
- b.In a small bowl, take 1 tablespoon of the warm milk and add the saffron strands. Let it steep for 5-7 minutes to release its vibrant color and aroma.
- c.While the saffron infuses, cut each round Sheermal in half to create four semi-circular pieces.
- 2
Step 2
- a.Create the Egg Batter
- b.In a wide, shallow dish (large enough to dip the Sheermal), crack the two eggs. Whisk them vigorously until they are light, pale, and frothy.
- c.Pour in the remaining milk, sugar, green cardamom powder, and a pinch of salt. Whisk again until the sugar is dissolved.
- d.Stir in the saffron-infused milk. The batter should have a beautiful pale yellow-orange hue.
- 3
Step 3
- a.Cook the Sheermal Toast
- b.Place a non-stick skillet or tawa over medium-low heat and add 1 tablespoon of ghee. Allow it to melt and coat the pan.
- c.Take one piece of Sheermal and quickly dip it into the egg batter, coating both sides. Do not let it soak for more than 3-4 seconds, as Sheermal is very soft and can fall apart.
- d.Immediately place the coated Sheermal onto the hot ghee. Cook for 2-3 minutes on the first side, until it's a deep golden brown and the edges are slightly crisp.
- e.Flip carefully and cook for another 2 minutes on the other side until cooked through.
- f.Remove from the pan and repeat with the remaining pieces, adding more ghee to the pan for each batch.
- 4
Step 4
- a.Garnish and Serve
- b.Arrange the hot Sheermal toast on a serving plate.
- c.Garnish generously with slivered pistachios and almonds.
- d.Serve immediately for the best soft, warm, and fragrant experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old Sheermal. It's slightly drier and holds its shape better after soaking in the egg mixture.
- 2Do not over-soak the bread. A very quick dip is all that's needed to coat it without making it soggy.
- 3Cook on medium-low heat. The sugar in the Sheermal and the batter can cause it to burn quickly on high heat.
- 4Use a heavy-bottomed or non-stick pan for even heating and to prevent sticking.
- 5For an extra royal touch, drizzle with a little honey, maple syrup, or a spoonful of rabri before serving.
- 6Press down gently with a spatula while cooking to ensure the center cooks evenly.
Adapt it for your goals.
Royal Topping
Drizzle with thickened sweet milk (rabri) or condensed milk and garnish with edible silver leaf (vark) for a truly decadent dessert.
Fruity TwistFruity Twist
Serve alongside fresh fruits like sliced mangoes, pomegranates, or mixed berries to cut through the richness.
Nut Free GarnishNut-Free Garnish
If you have a nut allergy, skip the nuts and garnish with edible dried rose petals for a beautiful and fragrant finish.
Spiced BatterSpiced Batter
Add a tiny pinch of nutmeg or cinnamon powder to the egg batter for an extra layer of warm spice.
Why this is on our healthy list.
Source of High-Quality Protein
The eggs and milk in this recipe provide complete proteins, which are essential for muscle repair, growth, and overall body function.
Quick Energy Boost
The combination of carbohydrates from the Sheermal and sugar provides a rapid source of energy, making this a fulfilling breakfast to start your day.
Rich in Healthy Fats
Ghee is a source of healthy saturated fats and butyric acid, which can support gut health. It also contains fat-soluble vitamins like A, E, and D.
Mood-Enhancing Spices
Saffron, a key ingredient, is known for its antioxidant properties and has been traditionally used to help lift mood and reduce symptoms of mild depression.
Frequently asked questions
Sheermal is a traditional, mildly sweet, saffron-flavored flatbread from Mughlai cuisine. It's made with flour, milk, saffron, and sugar, and is typically baked in a tandoor, giving it a soft, rich texture.