SHEERMAL

Ingredients

• Refined flour (maida) 2 cups
• Salt to taste
• Sugar 2 tsps
• Warm milk ¾ cup + 3 tbsp
• A few saffron threads
• skrewpine essence (kewra jal) 2-3 drops
• Pure ghee ¼ cups
• Oil + for greasing 2 tbsp

Method
1. Sift refined flour with salt into a bowl.
2. Dissolve sugar in three-fourth cup of warm milk. Soak saffron in three tablespoons of warm milk.
3. Add sweetened milk and two to three drops of screw pine essence to the sifted flour and mix well. Add one-eighth cup of water and knead into soft dough. Cover with a damp cloth and set aside for ten minutes.
4. Melt ghee and add it to the dough, incorporate it well. Knead again into soft dough. Cover and rest the dough for ten minutes.
5. Divide the dough into sixteen equal portions and shape them into balls, cover and set aside for ten minutes.
6. Preheat oven to 240ºC/475ºF/Gas Mark 9. Flatten the balls on a lightly floured surface and roll out each ball into six-inch disc. Prick the entire surface with a fork.
7. Grease a baking tray with Oil, arrange the discs on it and bake in the preheated oven for five minutes.
8. Remove, brush sheermal with the saffron-flavored milk and bake again for three to four minutes or till cooked through.
9. Remove, brush with Oil and serve immediately.