Sieve flour with salt onto a kneading platter.
Dissolve saffron in 25 ml milk. Keep aside.
Heat the remaining milk and dissolve sugar in it.
Cool and add vetivier.
Make a well in the flour and pour in the milk and sugar mixture.
Gradually mix flour and milk and knead to a soft dough.
Cover with wet cloth and set aside for 10 minutes.
Melt the clarified butter.
Knead the dough again, adding small quantities of the butter till it is all used up.
Divide the dough into 12 equal balls.
Cover and keep aside for 10 minutes.
Using a rolling pin roll out balls into 8 inch, round discs.
Prick all over with a fork.
Arrange on a greased baking tray and bake in a preheated oven at 350 ºF for 4 minutes.
Bring out and bush with saffron.
Bake again for 4 minutes.
Pleasebe judicious and courteous in selecting your words.
My sheermaal was either burnt or else raw from the inside.,, no yeast or baking powder hence it did not rise. It is a really bad recipe
ITS A NICE RECIEPE .I LIKE IT MOST. IT HAVE AN ESSENSCE SMELLING FLAVOUR. ITS VVVEEERRRYYY IIINNNTTTEEERRREEESSSTTTIIINNGG
SALAM,THIS RECIPY IS AMEZING,I LIKE KHANA KHAZANA.
An interesting recipe indeed. Will love to give it a try :) Dont we normally use the tandoor oven ?
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