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    Home » Recipes » Main Course

    Sheermal - A sweet Kashmiri Bread

    Published: Apr 12, 2014 · by Nisha

    Jump to Recipe Print Recipe

    Sheermal Kashmiri bread - A slightly sweet bread flavoured with Kewra water and topped with sesame seeds.

    Jump to Recipe | Print Recipe

    We are finally on the top today. I mean its cooking from the Kashmiri Kitchen, Northern most part of India. Jammu & Kashmir, the much-disputed land in India is known for its extravagant beauty. The snow clad mountains, the soothing lakes and valleys, it is a picturesque landmark. If nature has bestowed tremendous wealth and richness, Kashmiri people are in par with that. They are known for their literature, music, culture and cuisine. Kashmiri cuisine is known for its unique flavour imparted by whole spices especially saffron and gracious use of nuts and dry fruits. Generally, it is reputed for its meat dishes like Rogan Josh, Sheekh Kabab and Dum Aloo and Kashmiri Pulav.

    Sheermal - A sweet Kashmiri Bread

     

    Amidst the love for the famous ultimate banquet wazwan, these lake valley folks also have a special place in their heart for bakery items. From bread to cakes to pastries, there is a long line of stalls throughout the valley region, warming the air with their Tandoor. Kashmiri cuisine also is known as "Kashur Kyon" in the native language has a heavy influence from the Central Asian and Persian cuisine. The custom of having these bread for breakfast and dinner was adapted from them. There are so many breads that are similar to Persian ones. In the local language, Tsot is called a bread. A native's day starts and ends with these warm aromatic flavourful baked goodies and needless to say with a cup of "Kawah"- a Kashmiri chai. Out of the many, most sought out are the Katlamas, Sheermal, Baqerkani, Lavas, Tsot and Tsotchovru. These are either had for breakfast tea or had as snack.

    Credit: Wikimedia. This is how the breads are made in Tandoor.

     

    While most of the India enjoy it's famous subtly flavoured Darjeeling black tea, Kashmiri's have their special tea. Kashmiri's are fond of their tea. There are two types of tea that are enjoyed in every household. Noon chai or Sheer Chai is a pink colour salted tea. Its speciality is that it is made with green tea, milk, salt and cooking soda. Well, personally that would not be my cuppa but that's what helps them to survive the cold weather. Noon means salt in the native language. Another one is Kawah, a green tea made with milk, saffron and nuts. It is a speciality during weddings and festivals.

    Sheermal - A sweet Kashmiri Bread

     

    There is an interesting custom in the Kashmiri marriages to substantiate that bread are an intrinsic part of their lives. On the first Tuesday or Saturday after the wedding, the bride's parents should send the groom's family along freshly baked bread adorned with nuts and, salt. This tradition locally is called "Roth Kabhar". The belief behind this practice is that the parents can be assured that their daughter will be able to eat something on her way to the groom's house. In olden days, the commute usually took weeks and it is natural for the bride, because of the unfamiliarity and new people, to be shy in front of the in-laws to have a full course meal comfortably.

    Sheermal - A sweet Kashmiri Bread

     

    Today's recipe is a slightly sweet bread Sheermal. Source of this recipe : Cook with Faiza.

    Print
    Sheermal – Kashmiri Bread
    Prep Time
    2 hrs 10 mins
    Cook Time
    30 mins
    Total Time
    2 hrs 40 mins
     

    A slightly sweet bread flavoured with Kewra water and topped with sesame seeds.

    Course: Main Dish
    Cuisine: Indian, Kashmiri
    Author: Nisha
    Ingredients
    Dry Ingredients
    • 2.5 Cups Maida
    • ¼ Cup Milk Powder | Mawa
    • ¾ teaspoon Salt
    • Yeast Solution
    • 2.5 teaspoon Active dry Yeast
    • 2 tablespoon Sugar
    Wet Ingredients
    • 1 Egg
    • ½ Cup Milk
    • 2 tablespoon Kewra or Rose water
    • 3 tablespoon Melted Butter
    • 3 tablespoon Double Cream or Heavy Cream
    • Some Luke warm Water
    Instructions
    1. Mix yeast and sugar in 2 tablespoon warm water and keep aside for 5 minutes or until it froths on top.
    2. Sieve the flour in a mixing bowl. Add the other dry ingredients to it and mix well.
    3. Make a well in the centre. Then add the yeast solution, and the other wet ingredients one by one except water.
    4. Mix it well with your hand and then add water only if needed to knead. Knead it well for about 3-4 minutes. The dough will be soft and slightly sticky.
    5. Cover it and let it sit for about 2 hours in a warm place. By then it would have doubled in volume and risen.
    6. Preheat the oven to 390F.
    7. Dust flour in the hand and on the board or counter where you will work. Take out the dough and again knead it for a minute to release any air pockets and divide into 4-5 equal parts.
    8. Take one and roll out using a rolling pin or shape it with your hand. The bread should be rolled little thick. Then pinch it with a fork so that it does not rise. Brush some milk on top and then sprinkle sesame seeds on top. Repeat the same for each.
    9. Keep it in the oven in the middle rack for 10-12 minutes at 390F. In between about 9-10 minutes later, check the bottom and turn it upside down if it is browned well. Keep it for another 1-2 minutes and take it out.
    10. Once it is baked, cool it for about 5 minutes, brush it with milk again and serve immediately. Keep it in an aluminium foil or in a dish cloth to retain the softness.

     

    View other "Main Course" recipes

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    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
    • Aloo Jeera - Roasted Potatoes with Cumin
    • Mor Kuzhambu | Yoghurt coconut gravy

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    Reader Interactions

    Comments

    1. Sunita Taneja says

      October 07, 2016 at 9:12 am

      can we make it without egg nd what is substitute o egg.

      Reply
    2. Ali Ahmad says

      June 27, 2015 at 4:40 pm

      Kashmiri chai & baqarkhani. Unbeatable

      Reply
    3. vaishali sabnani says

      July 10, 2014 at 10:22 am

      I loved the post..the custom is touchy..and the bread looks so so good.

      Reply
    4. Suma Gandlur says

      May 09, 2014 at 7:05 pm

      This bread must be heavenly. And enjoyed reading about the culture and food of Kashmiris.

      Reply
    5. Usha says

      May 04, 2014 at 10:51 pm

      Beautiful clicks and nice to know and read about the tradition Roth Kabhar. Sheermal is perfectly baked.

      Reply
    6. Srivalli says

      April 29, 2014 at 8:07 am

      Wow this is so beautifully done Nisha..thanks for sharing the other pics and so much notes on the bread..it was so good reading about it...bookmarking for sure!

      Reply
    7. Archana Potdar says

      April 25, 2014 at 8:31 am

      Bookmarked. This I have to try. Tempting clicks.

      Reply
    8. Chef Mireille says

      April 24, 2014 at 3:56 am

      I've seen so many different kinds of breads for this state than the others. I would love to have this for my breakfast

      Reply
    9. Saraswathi Tharagaram says

      April 23, 2014 at 1:57 am

      Tempting clicks dear!! First I thought to make this bread and end up in doing other dish..I am going to make it for myself after seeing your sheermal picture..

      Reply
    10. Pavani N says

      April 22, 2014 at 10:14 pm

      I made sheermal years ago and your clicks are tempting me to make it again soon.

      Reply
    11. Nivedhanams Sowmya says

      April 21, 2014 at 2:49 pm

      oh that is looking so beautiful!!! I am bookmarking it..

      Reply
    12. Srivalli says

      April 18, 2014 at 4:15 pm

      Wow the bread looks so yum and inviting!..I am going to be making all these myself..thanks for the recipe..

      Reply
    13. The Pumpkin Farm says

      April 17, 2014 at 2:54 am

      i loved reading your post Nisha, worth the wait for it, and the bread looks very close to the pictures you showed in real tandoor, you have done great

      Reply
    14. Nalini's Kitchen says

      April 17, 2014 at 2:09 am

      Sheermal bread is something new to me,sounds interesting..Must be a delicious and flavorful sweet bread..

      Reply
    15. Priya Suresh says

      April 16, 2014 at 1:06 pm

      Sheermal bread looks very different from other sweet breads, with a cup of tea i can have this bread happily.

      Reply
    16. Jayanthi Padmanabhan says

      April 16, 2014 at 8:49 am

      sheermal looks lovely.. milk, cream and rose water... wow, sounds like dessert almost. must taste heavenly

      Reply

    Trackbacks

    1. Kashmiri Chai and breakfast special - NOTJUSTASHOPPER says:
      June 5, 2018 at 10:47 pm

      […] Sheermal – delightful indded! via […]

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

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