Kesar sheermal

Recipe by
Total Time:
5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 3 cups - plain flour
  • 1 cup - milk
  • 2 tbsp - extra milk
  • 1 tsp - sugar
  • 3/4 cup - ghee
  • Salt to taste
  • A few saffron strands

How to Make Kesar sheermal

  • Soak saffron strands in 2 tbsp warm milk. Keep aside.
  • Sift together flour and salt. Sprinkle sugar.
  • In a large bowl, add melted ghee and add the sifted flour.
  • Add milk a little at a time and knead dough.
  • When it forms a soft smooth dough, cover with moist cloth.
  • Keep aside for 2 hours, knead, then set aside again for 2 hours.
  • Knead again, divide into 7 parts.
  • Rub saffron strands in milk to dissolve.
  • Place an inverted heavy iron pan on lower shelf of oven.
  • Keep the grill on upper rack. Preheat to 250 degrees centigrade.
  • Use dry flour for dusting while rolling.
  • Roll out thick round about 6 inches in diameter.
  • Prick with fork all over. Slap onto pan base.
  • Allow to bake till brown spots appear.
  • Move to grill with tongs.
  • Dip fingers in saffron milk and splash on sheermal.
  • Keep in oven for a few more seconds.
  • Or, bake in traditional tandoor or in inverted pressure cooker.
  • Remove and serve hot with gravies, curd, pickles or jams.