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This unique roti, made with dry fruits and desi ghee, is enjoyed for its mildly sweet flavour. It is not typically eaten with curries or vegetables
Ajmer’s shahi sheermal roti, made with dry fruits and desi ghee, has become a favourite among tourists from around the globe. (News18 Hindi)
Ajmer, home to the renowned Ajmer Sharif Dargah in Rajasthan, is celebrated for its rich cultural heritage and delectable cuisine. Among the many culinary delights the city offers, a special kind of roti has gained immense popularity in recent years. Ajmer’s shahi sheermal roti, made with dry fruits and desi ghee, has become a favourite among tourists from around the globe.
This unique roti, enjoyed for its mildly sweet flavour, is not typically eaten with curries or vegetables.
Pilgrims visiting the dargah often take it back as prasad. During Ramzan, this dish is commonly included in iftari.
The shahi sheermal roti is prepared near the dargah of the Sufi saint Khwaja Moinuddin Hasan Chishti in Ajmer. Danish, the owner of the Shahi Sheermal shop, has been making sheermal for 26 years.
Danish spoke about the different varieties available at his shop, such as cashew, almond, pistachio, cashew-almond mix, cashew-pistachio mix, and fig. The prices range from Rs 50 to Rs 500, depending on the type and quantity of dry fruits added. A basic roti costs Rs 50 and contains sesame seeds and raisins.
How to Make Ajmer’s Shahi Sheermal Roti at Home?
This distinctive roti, made with milk, flour, sugar, and ghee, has a cookie-like taste. Here’s how you can make it at home:
Ingredients
For the Dough
- 3 cups all-purpose flour (maida)
- 1 cup warm milk
- ½ cup ghee (desi ghee)
- 2 tablespoons sugar
- 1 teaspoon active dry yeast
- ¼ teaspoon salt
- 1 pinch saffron strands
- 2 tablespoons warm water (for blooming saffron)
For Dry Fruit Mixture
- ¼ cup finely chopped almonds
- ¼ cup finely chopped pistachios
- ¼ cup finely chopped cashews
- 2 tablespoons golden raisins
- 1 tablespoon cardamom powder
For Brushing
- ¼ cup melted ghee
- 2 tablespoons milk (for wash)
- Extra chopped nuts for garnishing
Instructions
Prepare the Saffron
- Soak saffron strands in 2 tablespoons of warm water
- Let it steep for 15-20 minutes until the water turns golden yellow
Activate the Yeast
In a small bowl, combine 2 tablespoons of warm milk, 1 teaspoon sugar, and dry yeast. Let it stand for 10 minutes until frothy.
Prepare the Dry Fruit Mixture
Mix all the chopped nuts and raisins, add cardamom powder, and set aside.
Make the Dough
- In a large mixing bowl, combine flour and salt
- Add the bloomed saffron mixture
- Pour in the activated yeast mixture
- Add remaining warm milk and sugar
- Add ¼ cup of melted ghee
- Knead for 10-12 minutes until soft and pliable
- The dough should be slightly sticky but manageable
First Proofing
- Cover the dough with a damp cloth
- Let it rise in a warm place for 1.5 hours
- The dough should double in size
- Add Dry Fruits and knead gently to distribute evenly
Shape the Rotis
- Divide the dough into 8-10 equal portions
- Roll each portion into a ball
- Cover and let rest for 10 minutes
- Roll each ball into a circle (about 6-7 inches in diameter)
- Thickness should be about ¼ inch
Second Proofing
- Place shaped rotis on a baking tray
- Cover with a damp cloth
- Let rest for 20-30 minutes
Cooking the Sheermal
- Heat a tawa or griddle over medium heat
- Brush the surface of each roti with milk
- Sprinkle additional chopped nuts if desired
- Cook on medium heat for 2-3 minutes on each side
- Brush with melted ghee while cooking
- Cook until golden brown spots appear
Things to Note
- Temperature of milk should be warm but not hot (around 110°F/43°C)
- Do not overwork the dough after adding dry fruits
- Store in an airtight container and consume within 2 days
- Can be reheated on a tawa with a light brush of ghee
