Sheermal

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
Ingredients

• Refined flour (maida) 2 cups
• Salt to taste
• Sugar 2 teaspoons
• Milk 3/4 cup + 3 tablespoons
• Saffron (kesar) a few strands
• Kewra essence a few drops
• Pure ghee 1/4 cup
• Butter 2 tablespoons + for greasing

Method

1. Sieve refined flour with salt. Dissolve sugar in three-fourths cup of warm milk and saffron in remaining three tablespoons of warm milk. 
2. Add the dissolved sugar and two to three drops of kewra essence to sieved flour. 
3. When fully mixed, add one-eighth cup of water and knead into a soft dough. 
4. Cover with a damp cloth and set aside for ten minutes. 
5. Melt ghee and add it to dough and incorporate it well. Knead again into a soft dough. 
6. Cover and set aside for ten minutes. 
7. Divide dough into sixteen equal portions and form into balls, cover and set aside for ten minutes.
8. Preheat the oven to 240ºC /475 ºF/ Gas Mark 9. Flatten then balls on a lightly floured surface and roll out each ball into round discs of six-inch diameter. 
9. Prick the entire surface with a fork. 
10. Grease a baking tray with butter, arrange the discs on it and bake in the preheated oven for five minutes. 
11. Remove, brush sheermals with dissolved saffron and bake again for three to four minutes. 
12. When cooked, remove, brush with butter 
13. Serve immediately.