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Sheermal or Shirmal is one of the favourite bread of Awadhi cuisine and is serve with Korma,Kaliya or Kebab on Functions and Parties in Lucknow. There is old Persian proverb regarding Sheermal

"Nan E Lucknow, Shireen Ast"

Which means the bread of Lucknow is sweet. It only signify the importance of Sheermal in Awadhi Cuisine.

Complete Recipe of Sheermal



Flour 1 kg

Milk 1 litre(4 cup)

Green Cardamom powder 1/2 tsp

Desi ghee(Clarified butter) 500 gms

Saffron .5 gms( 1 tsp)

Sugar 1 tsp

Kewra Water- 1 tsp or Meetha Attar - 2 drops


  1. Dissolve green Cardamom and sugar in 3 1/2 cup warm milk . In the remaining milk dissolve Saffron and Kewra water or Meetha Attar. Keep aside.

  2. Prepare a dough with flour and milk flavoured with cardamom powder. Keep aside for 30 minutes. Now add the melted ghee and incorporate gradually till it is fully mixed with fingers.

  3. Cover the dough with a damp cloth and keep aside for 1 hour.

  4. Divide into 16 balls of equal size and keep aside for 10 minutes. Roll out round rotis of 6-7 inch diameter. Prick the entire surface with a fork.

  5. Shirmal is normally bake in a Tandoor. If baking in an oven , Pre-heat to 350 degree Fahrenhiet. Grease the baking tray with ghee and bake it for 2-3 minutes or till brown specks appear on the bread . Flip and bake for the same time. Remove and brush immediately with saffron milk. Keep each Shirmal in the air and separately for 5 minutes before wrapping or serve it hot .

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