Sheermal is a sweet, milk-rubbed flatbread loaded with dry fruits, originating from Iran and Persia, and introduced to India by Mughal Emperors. It is a staple in Lucknow's Mughlai cuisine, often baked during Eid and other festivals.
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Mix refined wheat flour, semolina, cooking soda, salt, rabri, and 2 tablespoons of desi ghee. Mix with hands, then add milk to make a smooth dough. Cover with a wet cloth and set aside for 10 minutes.
After 10 minutes, check the fermented texture, add cardamom powder and 2 tablespoons of desi ghee. Knead again for two minutes. Cover with a wet cloth and keep aside for 1 hour.
Preheat the oven to 200°C for 10 minutes. Divide the dough into 6 equal parts and make round balls. Sprinkle some flour on the rolling surface, place the round dough, add 1 tablespoon of rose water, and pat with hands. Add chopped dry fruits generously, press them evenly, and roll into thick round flatbread.
Line the baking tray with parchment paper and grease it with ghee. Bake the flatbreads for 20 minutes or until they are golden.
Brush them with melted ghee on both sides. Brush sugar syrup generously on both sides.
Cut into slices. Sheermal is ready to eat.
Ensure the dough is smooth and well-kneaded for a soft texture.
Use a generous amount of dry fruits for added flavor and texture.
Store Sheermal at room temperature for up to two weeks.
What is the cooking process for making Sheermal flatbread?
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.
Is Sheermal suitable for people with dietary restrictions?
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.
What can I use as a substitute for rabri in Sheermal?
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.
How should I store leftover Sheermal flatbread?
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.
What dishes pair well with Sheermal for a festive meal?
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.
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