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A traditional Mughlai flatbread, subtly sweet and fragrant with saffron. This soft, rich bread is made with milk and ghee, making it the perfect companion for luxurious curries like Nihari or Korma.
Activate Yeast and Infuse Saffron
Prepare the Dough
Proof the Dough
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A traditional Mughlai flatbread, subtly sweet and fragrant with saffron. This soft, rich bread is made with milk and ghee, making it the perfect companion for luxurious curries like Nihari or Korma.
This mughlai recipe takes 135 minutes to prepare and yields 4 servings. At 428.11 calories per serving with 8.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Sheermaal
Cook the Sheermaal
Serve Warm
Sprinkle some poppy seeds (khus khus) or slivered almonds and pistachios on top before cooking for added texture and flavor.
Add 1/4 teaspoon of cardamom powder to the flour for a different aromatic profile.
For a tandoor-like finish, you can bake the sheermaal in a preheated oven at 200°C (400°F) for 8-10 minutes, or until golden brown.
The carbohydrates from the refined flour provide a quick source of energy, making it a fulfilling accompaniment to a rich meal.
Made with a significant amount of milk, Sheermaal contributes to your daily calcium intake, which is essential for bone health.
Saffron, a key ingredient, is known for its antioxidant properties and has been linked to mood improvement and reduced symptoms of depression in some studies.
Sheermaal is a rich, slightly sweet, and saffron-flavored bread made with milk ('sheer' means milk). Naan is typically leavened with yogurt and is more savory. Sheermaal has a softer, more cake-like texture compared to the chewier texture of naan.
A single homemade Mughlai Sheermaal contains approximately 450-480 calories, primarily from the refined flour, ghee, and milk. The exact count can vary based on size and the amount of ghee used.
Mughlai Sheermaal is an indulgent bread made with refined flour and ghee, making it high in calories and carbohydrates. It's best enjoyed in moderation as part of a special meal rather than a daily staple.
Traditionally, sheermaal relies on yeast for its characteristic soft texture. You could try a version with baking powder (1.5 tsp) and baking soda (0.5 tsp), but the texture will be denser and more biscuit-like.
Store leftover sheermaal in an airtight container or wrapped in foil at room temperature for up to 2 days. To reheat, wrap in foil and warm in a preheated oven at 150°C (300°F) for 5-7 minutes, or briefly on a tawa over low heat.