SHEERMAL

In a mixing bowl, add maida, suji, sugar powder, baking powder, baking soda, and salt. Mix well.

Rub in the ghee using your fingertips until the mixture becomes crumbly, like breadcrumbs.

Add grated mawa and mix it evenly into the flour mixture.

Gradually add warm milk and knead into a soft, smooth dough.

Cover it with a damp cloth and rest for 20–25 minutes.

After resting, add a few drops of rose water or kewra water and knead lightly once again.

Preheat your oven to 180°C (or tandoor).

Roll out the dough into a thick round (about ½ inch thick).

Prick it lightly with a fork to avoid puffing.

Brush the top with milk or saffron milk for a beautiful glaze.

Bake for 10–12 minutes or until golden.

Once baked, brush hot sheermal with melted ghee and garnish with chopped nuts.

Serve warm with tea or alongside kebabs and curries.