So who knows how to make it? 
Re: SheerMal
omg please someone post the recipe...my mom has been looking for one for such a looooong time!!
Re: SheerMal
I made and posted the recipe that we followed in the 'aaj kiya pakaya...' thread.
Re: SheerMal
BEST sheermaals are available in Lucknow, India. i never tasted that good anywhere else in the world. :) too bad the sheermal makers keep their recipe secret :(
Re: SheerMal
If you visit Karachi do eat Haji Mehfooz Shermal, I think they will be as good as the one in Lucknow.
Here in UK, if you can get hold of Turkish naan bread you will find its taste as a Taftan in Pakistan. (Taftan is a variant of Sher Mall).
In Pakistan we never do it at home!
Re: SheerMal
If you visit Karachi do eat Haji Mehfooz Shermal, I think they will be as good as the one in Lucknow.
Here in UK, if you can get hold of Turkish naan bread you will find its taste as a Taftan in Pakistan. (Taftan is a variant of Sher Mall).
In Pakistan we never do it at home!
i tried it all...nah...sorry...apun lukhnau kii baat hii kuchh aur hai...apun ka vatan jo hai ;) hehe
Re: SheerMal
Then I need to visit Lucknow!
Re: SheerMal
I made once , following recipe on cookingwithbj.com. They turned out to be good.
Re: SheerMal
Then I need to visit Lucknow!
sure...plz come over...u'll be my guest with all the "nawaabii ThaaTh baaT" :) :D
Re: SheerMal
If you visit Karachi do eat Haji Mehfooz Shermal, I think they will be as good as the one in Lucknow.
Here in UK, if you can get hold of Turkish naan bread you will find its taste as a Taftan in Pakistan. (Taftan is a variant of Sher Mall).
In Pakistan we never do it at home!
i ate shermal from Haji Mehfooz, and shop is near water pump f.b. area. they taste awesome..
Re: SheerMal
guys , which sheermal is more tasty in your opinion, the one that is like a sweetned naan... or the one that is like a sweet roated roti?
Re: SheerMal
A tarkeeb i found on google for sheermaal
Dough
1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Milk at 100º F to 110º F: ¼ Cup
4. Saffron: 6 Strands
5. Egg: 1 slightly beaten
6. Melted Ghee: 2 Tablespoons
7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups
8. Salt: ¼ teaspoon
9. Confectioner's sugar (Powdered sugar): 2 Tablespoons
Garnishing
Yellow golden raisins
Flour for dusting and rolling.
METHOD
Dough
1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes.
2. Mix in Egg and melted Ghee
3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.
Baking Sheermal
4. Knead dough again. Divide in 6 equal small balls.
5. Preheat oven to 450º F.
6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins).
7. Place about 5 raisins on the disc. Press the raisins lightly.
8. Put 2 discs on a greased baking sheet.
9. Bake 6 to eight minutes.
(I LOVE sheermaal...ahh sheermaal with ahmed jam or haleebs cream or milk pack cream..WAH WAH)
Re: SheerMal
first one is called taaftan , they other one is sheermaal , or it is the other way around.
Re: SheerMal
A tarkeeb i found on google for sheermaal
Dough 1. Active Dry Yeast (.25 oz) pack: 1 2. White Table Sugar: 1 teaspoon 3. Warm Milk at 100º F to 110º F: ¼ Cup 4. Saffron: 6 Strands 5. Egg: 1 slightly beaten 6. Melted Ghee: 2 Tablespoons 7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups 8. Salt: ¼ teaspoon 9. Confectioner's sugar (Powdered sugar): 2 Tablespoons
Garnishing Yellow golden raisins Flour for dusting and rolling.
METHOD
Dough 1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes. 2. Mix in Egg and melted Ghee 3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.
Baking Sheermal 4. Knead dough again. Divide in 6 equal small balls. 5. Preheat oven to 450º F. 6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins). 7. Place about 5 raisins on the disc. Press the raisins lightly. 8. Put 2 discs on a greased baking sheet. 9. Bake 6 to eight minutes.
(I LOVE sheermaal...ahh sheermaal with ahmed jam or haleebs cream or milk pack cream..WAH WAH)
**
so, bhaijaan kab pakaa kar khilaa rahe haiN ham sab guppis aur gappans ko? :D
mujhe to sheermal malaaii [or Nestle's Thick Cream] aur guava jelly mixed kar ke uske saath khaane meN baRaa lutf aataa hai :)**
Re: SheerMal
** so, bhaijaan kab pakaa kar khilaa rahe haiN ham sab guppis aur gappans ko? :D
mujhe to sheermal malaaii [or Nestle's Thick Cream] aur guava jelly mixed kar ke uske saath khaane meN baRaa lutf aataa hai :)**
oh i wish i could.
oh yes nestle cream too. ahan with guava jelly i will try it.
Re: SheerMal
both taftaan and sheermal are sweet with taftaan being more sweeter. taftaan is what u get nihari also along with roghni/saada nan.
sheermal is more like a fluffy round bread used in the breakfast…taftaan is kinda solid compared to the sheermal
Re: SheerMal
i have googled some pics of sheermal but they arenot sheermal's pic..they are rather normal naan or taftaan. sheermal and taftaan are two sep things..yet no single pic of sheermal (what i have eaten in pakistan)
Re: SheerMal
This is a sheermal
Re: SheerMal
**this is i think taaftaan…sheermaal in India [awadh region] is a bit thicker and smaller with less ghee. **
Re: SheerMal
Which is the other way round in Karachi. Sheermal is flat and has got same size thickness all over. Taftan is thicker with very thick edges. Taftan is less oily than Sheermal.