Shahi Sheermal Recipe
Ingredients:
2 cups maida (all-purpose flour)
1 tsp yeast
1/4 tsp baking soda
1/2 tsp cardamom powder
2 cups crushed sugar
2 tbsp dry nuts (almonds, pistachios, etc.), finely chopped
2-3 drops kewra essence
4 tbsp ghee (clarified butter), melted
1/4 cup milk (lukewarm, for kneading)
1/4 cup warm water (for activating yeast)
A pinch of salt
Instructions:
Activate the Yeast:
In a small bowl, mix 1 tsp yeast with 2 tbsp warm water and 1 tsp sugar. Let it sit for 5-10 minutes until it froths.
Prepare the Dough:
In a large mixing bowl, combine maida, baking soda, cardamom powder, and a pinch of salt.
Add the activated yeast mixture and mix well.
Gradually add lukewarm milk and knead into a soft dough. Add 2 tbsp melted ghee while kneading for a smooth texture.
Cover the dough with a damp cloth and let it rest for 1-2 hours or until it doubles in size.
Prepare the Sugar Syrup:
In a saucepan, dissolve 2 cups of crushed sugar with 1/2 cup of water. Bring it to a boil and simmer for 3-4 minutes.
Add 2-3 drops of kewra essence and set aside to cool slightly.
Shape and Bake:
Preheat your oven to 180°C (350°F).
Divide the dough into equal portions and roll each into a round or oval shape, about 1/4-inch thick.
Place the sheermals on a baking tray lined with parchment paper. Prick them lightly with a fork to prevent puffing during baking.
Brush the tops with melted ghee and sprinkle with chopped dry nuts.
Bake:
Bake in the preheated oven for 10-12 minutes or until golden brown.
Coat with Sugar Syrup:
Once the sheermals are baked, brush them generously with the prepared sugar syrup while still warm.
Serve:
Garnish with extra chopped nuts if desired. Serve warm or at room temperature as a royal treat with tea or traditional curry.
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