Sheermal is a fragrant, slightly sweet saffron milk bread — rich, golden, and soft — traditionally enjoyed with a cup of kehwa or served alongside kebabs. Infused with kewra and saffron, it’s a royal treat from Mughal kitchens to Kashmiri bakeries.

Ingredients #

• Plain flour – 500 g
• Salt – 10 g
• Butter – 65 g
• Caster sugar – 25 g
• Milk powder – 50 g
• Egg – 1
• Cream – 20 g
• Kewra water – 20 g
• Milk – 220 ml
• Saffron – a few strands soaked in 2 tbsp lukewarm water
• Yeast – 1 tsp

Method #

Use the Panasonic bread maker on Setting 22 to knead and rise the dough.
Shape and roll the dough to about 1 cm thickness.
Brush with milk or cream and bake until golden.
Enjoy warm with tea or as a festive side.