By Vidushi Singh
Sheermal is a well-known ingredient in Mughlai cuisine. This mouthwatering sweet paratha is made with maida, ghee, milk, saffron, and sugar and is a feast for the taste buds.
2 cup refined flour 3/4 cup milk 4 tablespoon sugar 1/2 cup ghee 4 strand saffron 2 Pinches salt
Take a small bowl and add 2 tablespoons hot milk in it. Now soak the saffron stands. Leave it for 20 minutes.
Now prepare dough, In a bowl add refined flour, sugar, salt and mix them well. Add ghee and mix.
Now knead the dough with milk and smooth the dough accordingly. Cover it with a damp cloth and leave it for 2-3 hours.
Make small equal size dough balls and roll them out thick in round shapes. Use a fork to poke some holes in it.
Take a Tawa and Heat it now cook the sheermal on it until golden brown in colour on both sides.
Top the sheermal with soaked saffron milk. Serve them with drizzled honey on top.