How to Make Famous Chandni Chowk Style Sheermal at Home Using Milk and Desi Ghee

The very mention of 'Sheermal', the royal sweet flatbread found in the historic lanes of Old Delhi's Chandni Chowk or Lucknow, is enough to make anyone's mouth water. The word 'Sheer' translates to milk, and 'Mal' translates to food. In essence, it is a special dish prepared with a rich combination of milk and pure desi ghee. Traditionally cooked in a tandoor with saffron milk and a generous brushing of ghee, its velvety texture and sweet profile pair wonderfully with korma, kebabs, or evening tea.

Many often wonder if it's possible to replicate this delicacy at home without a traditional tandoor. The good news is that with the right proportions of maida, milk, desi ghee, saffron, and cardamom, you can easily bake a softer and more delicious version on a tawa or in an oven. Here is the easiest step-by-step recipe to make it.

Ingredients Required for Sheermal

• 2 cups All-Purpose Flour (Maida)
• 1/2 cup Lukewarm Milk (for kneading)
• 4 tablespoons Desi Ghee (for shortening and brushing)
• 1/2 cup Powdered Sugar (adjust to taste)
• 10-12 Saffron Strands (soaked in 2 spoons of warm milk)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Cardamom Powder
• 1/4 teaspoon Kewra Water or Rose Water (for royal aroma)
• Extra milk for brushing

Step-by-Step Cooking Instructions

Start by sifting the maida, powdered sugar, baking powder, cardamom powder, and a pinch of salt together in a large mixing bowl. Add 3 tablespoons of desi ghee and rub it into the flour mixture using your hands until it resembles breadcrumbs. Gradually add kewra water and lukewarm milk to knead a very soft and pliable dough.

Cover the dough with a damp cloth or apply a light layer of ghee, and let it rest for about 30 minutes so it sets properly. Roll out portions of the dough into a thickness similar to a standard paratha or naan. Use a fork to poke small holes all over the surface to prevent it from puffing up and to ensure even cooking.

Heat a tawa on medium flame. Brush one side of the sheermal with milk and place that side down on the tawa. Once the bottom is lightly cooked, flip the tawa directly over the flame to get golden brown spots. Alternatively, you can bake it in a preheated oven at 180°C for 8-10 minutes.

Immediately after cooking, brush the hot sheermal generously with the soaked saffron milk and pure desi ghee. Your velvety, Chandni Chowk-style sheermal is ready to be served hot with your favorite gravy, korma, or tea!