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1. Active Dry Yeast (.25 oz) pack:1
2. White Table Sugar: 1 teaspoon
3. Warm Milk at 100º F to 110º F: ¼ Cup
4. Saffron: 6 Strands
5. Egg: 1 slightly beaten
6. Melted Ghee: 2 Tablespoons
7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups
8. Salt: ¼ teaspoon
9. Confectioner's sugar (Powdered sugar): 2 Tablespoons

Yellow golden raisins
Flour for dusting and rolling.

1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes.
2. Mix in Egg and melted Ghee
3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.

Baking Sheermal
4. Knead dough again. Divide in 6 equal small balls.
5. Preheat oven to 450º F.
6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins).
7. Place about 5 raisins on the disc. Press the raisins lightly.
8. Put 2 discs on a greased baking sheet.
9. Bake 6 to eight minutes.