• Prep Time 10-15 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A rich bread flavored with saffron and screw pine


  • Maida (refined flour) – 2 cups
  • Table salt – to taste
  • Sugar – 2 teaspoons
  • Milk – ¾ cup + 3 tablespoons
  • Saffron strands – a few
  • Kewra (screw pine) water – 2-3 drops
  • Water – ⅛ cup
  • Pure ghee – ¼ cup
  • Butter for greasing – 2 tablespoons


  1. Sieve the refined flour with salt into deep bowl.
  2. Place the sugar in a medium bowl, add sugar and ¾ cup (150 ml) warm milk and stir till the sugar dissolves. Place the saffron in a small bowl, add 3 tablespoons (45 ml) warm milk and stir till it dissolves.
  3. Add the sugared milk and the screw pine water to the sieved flour. When fully mixed, add ⅛ cup (25 ml) water and knead into a soft dough. Cover with a damp cloth and set aside for 10 minutes.
  4. Melt the ghee and add it to dough and incorporate it well. Knead again into a soft dough. Cover and set aside for 10 minutes.
  5. Divide dough into 16 equal portions and form into balls, cover and set aside for 10 minutes.
  6. Preheat the oven to 270ºC / 520 º F. Flatten the balls on a lightly floured surface and roll out each ball into round discs of 6 inch diameter. Prick the entire surface with a fork.
  7. Grease a baking tray with butter, arrange the discs on it and bake in the preheated oven for 8 minutes.
  8. Remove, brush the sheermals with dissolved saffron and bake again for 3-4 minutes.
  9. When cooked, remove, brush with butter and serve immediately.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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