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Sheer Mal

Plain Flour

450 gms.

Dry yeast

4 tsps.

Castor sugar

40 gms.

Eggs, beaten(optional)

2 nos.

Warm milk

1 cup

Khoya, mashed

2 cups

Raisins, seedless

25 gms.

Double cream

100 gms.

Poppy seeds

2 tbsps.

Kewra or rose essence

1/2 tsp.

Saffron, soaked in 1 tbsp. milk

1 tsp.

Ghee or Butter

225 gms.

Extra milk

As required


1 tsp.



Method1.Heat the milk but do not boil, then sprinkle yeast and sugar over it.

2.Sieve flour, salt in a bowl, add eggs, raisins, khoya, double cream and half the ghee with the yeast mixture. Mix well and knead to a smooth dough, add the essence.

4.If the dough is stiff then sprinkle little extra milk and knead again, cover with damp cloth and keep in a warm place to rise for 8 hours or overnight for best results.

5.Punch the dough and knead it again and divide into 8 equal parts.

6.Roll out each part into a round thick circle and leave aside for 20 minutes until it becomes double the size.

7.Prick the roti all over with a fork, leaving 1" margin around, brush melted ghee or butter and saffron solution and sprinkle poppy seeds.

8.Bake in a pre-heated moderate oven (180 C-350 F-Gas mark 4) until the roti turns light brown in colour.

9.Sprinkle little cold milk over them when they are half done, then put them back into the oven for a few minutes more.

10.Remove from the oven and sprinkle cold milk well over both sides, as this makes the roti soft.

11.Wrap with foil or butter paper and keep aside until required.

12.This roti can be kept for 4-5 days.