Sheermal

Name: Sheermal (Semi-sweet saffron and cardamom-enriched bread)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 4–5
Cuisine: Pakistani
Ingredients: ½ tsp salt; 210 g/7 oz/1 cup strong bread flour; ½ tsp fast-action (active dry) yeast; 1½ tbsp caster (superfine) sugar; 100 ml/3½ fl oz/scant ½ cup whole milk; 2 tbsp hot milk infused with ½ tsp saffron threads; 4 tbsp milk powder; ½ tsp ground cardamom; 3 tbsp ghee or melted unsalted butter, plus extra for greasing; 3 tbsp double (heavy) cream; 2 tbsp hot milk infused with ½ tsp saffron threads; 3 tbsp ghee or melted unsalted butter, plus extra for greasing; ½ tsp rose water or kewra water (screwpine extract); ½ tsp rose water or kewra water (screwpine extract); 1 egg; lukewarm water, for binding; 1 tsp sesame seeds, poppy seeds, nuts; 1 tsp sesame seeds, poppy seeds, nuts; milk, for brushing; 1 tsp sesame seeds, poppy seeds, nuts

Semi-sweet saffron and cardamom-enriched bread

Preparation info

Makes
4–5

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This saffron-flavoured semi-sweet leavened bread has its roots in Persian and North Indian cooking. It’s very much a festive bread that’s a traditional accompaniment to kunna gosht or kitchra. They can be made in advance and they freeze very well – to defrost, simply toast.

Ingredients

Asia
Pakistan
Summer
Bread
Vegetarian

Ingredients

Method