Sheermal
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A slightly sweet, saffron-tinted bread made with milk and ghee and baked in a tandoor, a speciality of Lucknow.
Region: LucknowOccasion: Eid, weddings and with korma or nihariTime: 45 min + 1 hour risingServes: 6Vegetarian
Ingredients
- 2 cups maida (refined flour)
- ¾ cup warm milk
- 3 tbsp ghee
- 2 tbsp sugar
- 1 tsp dry yeast or ½ tsp baking powder
- ½ tsp salt
- A pinch of cardamom powder
- A large pinch of saffron in 3 tbsp warm milk, plus extra ghee for brushing
Method
- Dissolve sugar and yeast in the warm milk and leave 10 minutes until frothy.
- Mix the flour, salt and cardamom, rub in the ghee and knead with the milk into a soft dough. Cover and rest 1 hour.
- Divide into balls and roll into thick rounds. Prick all over with a fork.
- Bake in a very hot oven (around 240 °C) or tandoor for 6–8 minutes.
- Brush with saffron milk halfway through and with ghee when done, so the top turns golden.
History
Sheermal ('milk-bread') came from Persian baking traditions and was perfected in Lucknow bakeries in the Nawabi period.
Significance
Sheermal is eaten with korma at weddings and with nihari for breakfast, and is a common Eid gift in Lucknow.