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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.
Prepare the Saffron Milk & Sheermal
Create the Egg Batter
Cook the Sheermal Toast
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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.
This mughlai recipe takes 20 minutes to prepare and yields 2 servings. At 465.99 calories per serving with 18.9g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
Garnish and Serve
Drizzle with thickened sweet milk (rabri) or condensed milk and garnish with edible silver leaf (vark) for a truly decadent dessert.
Serve alongside fresh fruits like sliced mangoes, pomegranates, or mixed berries to cut through the richness.
If you have a nut allergy, skip the nuts and garnish with edible dried rose petals for a beautiful and fragrant finish.
Add a tiny pinch of nutmeg or cinnamon powder to the egg batter for an extra layer of warm spice.
The eggs and milk in this recipe provide complete proteins, which are essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from the Sheermal and sugar provides a rapid source of energy, making this a fulfilling breakfast to start your day.
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.
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.
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.
Yes, you can use thick-sliced brioche or challah bread as a substitute. However, you will miss the unique saffron and sweet flavor of the Sheermal, which is key to this recipe's authenticity. You may need to add a little more sugar to the batter if using regular bread.
The key is to use day-old Sheermal and to dip it very quickly in the egg mixture—just a few seconds per side. Also, ensure your pan is properly heated with ghee before adding the toast. Serve it immediately after cooking.
This is an indulgent dish, rich in carbohydrates and fats from the bread and ghee, making it high in calories. However, it also provides high-quality protein from eggs and milk. It's best enjoyed as an occasional treat rather than a daily breakfast.
One serving, which consists of two pieces of toast (one whole Sheermal), contains approximately 550-600 calories, depending on the size of the Sheermal and the amount of ghee absorbed.
This dish is best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to one day. Reheat on a tawa with a little ghee over low heat to revive some of its texture, but be aware it won't be as soft as when freshly made.