Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup milk
- 1/4 cup oil
- 1/4 cup khubani (dried apricots), soaked in water overnight and chopped
- 1/4 tsp saffron strands, soaked in 1 tbsp warm milk
Special equipment needed:
- Rolling pin
- Baking tray
- Oven
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. In a mixing bowl, combine the all-purpose flour, semolina, sugar, salt, baking powder, and baking soda.
3. Add the milk and oil to the dry ingredients and mix well to form a dough.
4. Add the chopped khubani and saffron milk to the dough and knead until well combined.
5. Divide the dough into equal-sized balls and roll out each ball into a flat disc.
6. Place the discs on a baking tray and bake in the preheated oven for 10-12 minutes or until golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
180°C
Serving size:
Makes 6-8 sheermals
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 24g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Ghee can be used instead of oil.
Variations:
- Add chopped nuts such as almonds or pistachios to the dough for added texture and flavor.
- Use other dried fruits such as figs or dates instead of khubani.
Tips and tricks:
- Make sure to soak the khubani overnight to ensure it is soft and easy to chop.
- Knead the dough well to ensure the khubani is evenly distributed.
- Brush the sheermals with a little melted ghee before serving for added flavor.
Storage instructions:
Store the sheermals in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Warm the sheermals in the oven or microwave before serving.
Presentation ideas:
Serve the sheermals on a platter with a sprinkle of chopped nuts and a dusting of powdered sugar.
Garnishes:
Chopped nuts and powdered sugar.
Pairings:
Khubani ka sheermal pairs well with chai or coffee.
Suggested side dishes:
Serve with a side of raita or chutney.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the sheermals are too hard, reduce the baking time.
Food safety advice:
Make sure to soak the khubani overnight to ensure it is safe to eat.
Food history:
Sheermal is a traditional bread from the Indian subcontinent, typically served with kebabs or curries. Khubani ka sheermal is a variation that includes dried apricots.
Flavor profiles:
Khubani ka sheermal has a slightly sweet and fruity flavor, with a soft and fluffy texture.
Serving suggestions:
Serve khubani ka sheermal as a dessert or as a side dish with a spicy curry or kebab.
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Region: Indian