By Yash Lakhan
November 4th, 2023
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Sheermal is a famous Lucknowi delicacy and is one of Awadhi cuisine's favourite flatbreads. It is usually made during Eid. This delicious sweet paratha is a must if you enjoy sweet delicacies. The paratha flour is infused with saffron-soaked milk to create a softer texture. Drizzle some ghee on top of it to make it even more luscious along with some nigella and sesame seeds.
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2 cups all-purpose flour 1/4 cup melted ghee 1/2 cup milk 1/4 cup sugar 1/2 teaspoon saffron strands 1/4 teaspoon yeast 1/4 teaspoon salt 1 egg, beaten Nigella seeds or sesame seeds for garnish
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Warm the milk gently in a tiny bowl and soak the saffron in it. Allow for a few minutes to infuse the milk with the saffron flavour.
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Combine the all-purpose flour, sugar, yeast, and salt in a large mixing bowl. Combine thoroughly.
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To the flour mixture, add the melted ghee and saffron-infused milk. Knead everything together until it forms a soft, silky dough. If necessary, add more milk or flour.
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Cover the dough and set it aside in a warm area for 1-2 hours to rise and double in size.
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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
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Divide the dough into equal-sized balls and roll each one into a 1/4-inch-thick flatbread shape.
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Place the rolled dough on a parchment-lined baking sheet. Brush the surface of each sheermal with beaten egg and garnish with nigella seeds or sesame seeds.
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Bake the sheermal for 8-10 minutes, or until golden brown, in a preheated oven.
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