Sheermal

It is a flavoured traditional flat bread made in Pakistan, Iran, Bangladesh and some part of India like Lucknow, Hyderabad. Its soft and has a very delicate sweetness. The first time I had it was a Kareem’s outlet. It was really different and nice. So thought of making it during the Raman  period. Hope you will try it and like it.

Ingredients

All purpose flour/ maida – 2 ½ cups

Caster sugar – 1 tbsp

Salt - pinch

Instant yeast  – 2 tsp

Kewra water – 1 tsp

Ghee – 3tbsp

Egg – 1

Cream – 3 tbsp

Milk – ½ cup

Luke warm water – approx. ½ cup to make dough

Water & ghee to brush

Method

1.      In a bowl put all the ingredients (flour, salt, caster sugar, kewra water, yeast, ghee, cream, egg and milk).

2.      Mix them well.  Add the lukewarm water little by little and knead to dough. Knead it thoroughly.

3.      Grease a big bowl and leave the dough in this bowl for about an hour or till the dough rises to double the size.

4.      Punch this dough and knead once more.

5.      Divide it into 5 balls.

6.      Roll it into a round thick chappati.

7.      Now with a fork prick the entire chapppti.

8.      Place this on a baking tray.

9.      Brush milk on them.

10.  Bake this in a preheated oven at 200⁰C for 15 min.

11.   Remove and brush with ghee and water.

12.  Cover immediately in a foil till you require to use it. 

Shahi Tukda

Today on the special occasion of “Id” my kids wanted something special and different.  I had never tried shahi tukda before thinking that it was very difficult. But it was really simple and fast. Though it’s very rich and heavy on the stomach.  It’s also called Double ka meeta.  

Ingredients

For Rabdi

Milk – 1 ltrs (preferred whole milk or full fat milk)

Sugar – 1tbsp

Cardamom powder – ½ tsp 

For Sugar Syrup

Sugar – 1 cup

Water – ½ cup

Few strands for saffron

For Tukdas

White bread – 10 slices

Ghee – to fry (approx. a cup)

For Garnishing

Dry fruits like almonds, kismis, charongi

 Method

To prepare the Rabdi

1.      In a heavy bottom pan, boil the milk.

2.      Heat the milk till the quantity half or thicken ( approx. half an hour).

3.      It is very important to keep stirring in between, especially when the thick layer of cream is formed on top.

4.      Now add the sugar and cardamom powder, cook for 1 more min.

5.      Let it cool.

To prepare the Sugar Syrup

6.      In a pan heat sugar a water till the sugar melts and thickens ( about 15 min).

7.      Now add the saffron strand and heat for a min.

To prepare the Tukda

8.      Remove the crust of the bread slices and cut to triangle half’s.

9.      Heat the ghee in a deep pan and deep fry the bread triangle till golden brown.

10.  Remove and keep it aside.

To prepare the Rabdi

11.  In a heavy bottom pan, boil the milk.

12.  Heat the milk till the quantity half or thicken ( approx. half an hour).

13.  It is very important to keep stirring in between, especially when the thick layer of cream is formed on top.

14.  Now add the sugar and cardamom powder, cook for 1 more min.

15.  Let it cool.

To assemble

16.  Dip the fried bread in the sugar syrup one by one, remove the excess syrup and place it on the serving plate.

17.  Now pour the cold rabdi on top of it.

1    18. Garnish it with dry fruits