Sheermal

To make Sheermal, start by mixing refined wheat flour, semolina, cooking soda, salt, rabri, and ghee to form a dough. After letting it rest for 10 minutes, knead in cardamom powder and ghee, then let it rise for an hour. Preheat your oven to 200°C, shape the dough into flatbreads, add dry fruits, and bake for about 20 minutes until golden. Finally, brush with ghee and sugar syrup before serving.

Sheermal contains wheat and dairy, making it unsuitable for those with gluten intolerance or lactose sensitivity. However, you can substitute the refined wheat flour with a gluten-free flour blend and use a dairy-free milk alternative to make it more compatible with various dietary needs.

If you don't have rabri, you can substitute it with thickened whole milk or a combination of milk and cream to achieve a similar richness. Alternatively, using coconut milk can add a unique flavor while keeping the recipe dairy-free.

To store leftover Sheermal, let it cool completely, then wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, consider freezing it, and reheat in the oven before serving.

Sheermal pairs beautifully with rich Mughlai dishes such as biryani, korma, or even spicy curries. For a sweet touch, serve it alongside a bowl of rabri or a dessert like kheer to complement its flavors during festive occasions.