sheermal

Sheermal

Ingredients

All purpose flour (maida) 2 ½ cups
Baking powder ½ tea spoon
Salt (namak) ¾ tea spoon
Caster sugar (bura) 1 ½ tea spoon
Solid milk (khoya) ½ cup
Dry Yeast 1 tea spoon
Screw pine (Kewra) water 1 tea spoon
Clarified butter (ghee) 3 table spoon
Cream (malai) 3 table spoon
Egg (anda) 1
Milk powder (sukha doodh) 4 table spoon
Luke warm water to make dough
Egg white (ande ki safedi) for brush
Sesame seeds (safed til) for sprinkle
Melted butter for brushing

Method

  • 1. Take dry yeast in a cup, add half cup of luke warm water and ½ tea spoon of sugar and let it ferment for 10 minutes.
  • 2. Take all purpose flour in a bowl and add salt, caster sugar, solid milk, kewra water, clarified butter, cream, egg and milk powder in it and mix it well.
  • 3. Now add fermented yeast and knead into soft dough with luke warm water.
  • 4. Knead the dough very well and leave to rise till double.
  • 5. Once it is double again knead the dough well and make into 3 or 4 balls.
  • 6. Now roll each ball like “Chapati” (traditionally it is spread with hand) on an aluminum foil sheet.
  • 7. Prick the center with fork, do not prick the sides.
  • 8. Leave it and covered for 15 minutes.
  • 9. Brush top with egg white and sprinkle sesame seeds.
  • 10. Bake in a pre heated oven 180 degree C for 7-8 minutes.
  • 11. Remove immediately brush with butter and serve hot

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sheermal
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