Sheermal

400 ml (1 2/3 cup) milk

3 tablespoons sugar

1 drop kewra water

1 1/2 teaspoons salt

450 g flour

1/2 teaspoon ground cardamom

A pinch of baking powder

120 grams ghee, melted, plus 2 tablespoons for brushing

1 teaspoon poppy seeds

2 pinches of saffron strands, soaked in 1 tablespoon of hot water

Heat the milk in a saucepan until warm, then add the sugar and stir until it dissolves completely.  Add the kewra water and remove from the heat.  Allow to cool, then add the salt.

Mix the flour in a mixing bowl with the melon seeds/pepitas, ground cardamom, and baking powder.  Add the cooled milk and mix well.  Mix into a very soft dough, then cover with a damp cloth and set aside for at least 15 minutes.

Remove the cloth and knead the dough again.  Add the ghee into the dough, little by little, and incorporate it using your fingers.  Store it in a cool place again for 15 minutes to allow it to firm up.  Divide the dough equally into 16 pieces.  Cover and chill in the fridge for another 10 minutes.

Heat oven to 350 F. 

Roll out the balls into circles 4 inches in diameter and 1/10 of an inch.  Prick all over with a fork.  Arrange on a greased baking sheet, sprinkle with poppy seeds on top, and bake in oven for 10-12 minutes.  Remove from the oven, brush with the saffron solution, and bake for a further 5-8 minutes.  Serve immediately, brushed with melted ghee.

Makes 16.

From Spice at Home by Vivek Singh