Sheermal, as its name suggests (‘sheer’ meaning milk and ‘mal or maal’ meaning loosely connoting “rich food”) is one of the several rare Lucknow and Hyderabadi delicacies and very famous during#Ramazan. #IftarSweetTreats
Servings : 6
3 cups maida (refined flour)
1 cup milk
2 Tbsp milk extra
1 tsp sugar
3/4 cup ghee
Salt to taste
Few saffron strands
Soak saffron strands in 2 tbsp hot milk for 1/2 an hour, then mix well to dissolve the saffron.
Mix together flour, salt and sugar and add melted ghee.
Rub in the ghee then adding a little milk at a time, knead into a soft smooth dough.
Cover and keep aside for 2 hours. Knead, and keep again for 2 hours.
Roll dough into 6″ rounds about 14″ thick and prick all over.
Cook on a tawa/griddle, first over high heat then low, to cook through, till brown on both sides.
Smear with the milk solution, cook a little more, then serve hot brushed with ghee.
The Word ‘Shahi’ means royal and tukda means ‘a piece’. so, Shahi Tukda literally get translated to royal piece. One piece of a traditionally made rich, popular desert ‘shahai tukda’ will give you a feeling of royalty.
Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.
Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.