Sheermal is a famous Mughlai dish, which is popular in the Indo-Pak continent. With its sweet flavour and saffron-golden colour, sheermal roti is a delicious delight. Traditionally made in a tandoor, the Mughlai roti derives its taste from the milk it is kneaded with. You can also prepare it on a tava and enjoy its rich and royal flavour. 

Sheermal Roti Recipe Card

Prepare this Mughlai delight for either main course or just enjoy it as a standalone snack.

Total Time :
45 min
Preparation Time :
30 min
Cooking Time :
15 min
Servings :
Cooking Level :
Main Course
Shivanshi Tomer


  • 2 cups maida (refined flour)
  • 1 cup milk
  • 2 tsp sugar
  • ½ cup ghee
  • ½ tsp elaichi powder
  • 1 cup of crushed dry fruits
  • 1 tsp baking powder
  • few saffron strands
  • pinch of salt


Step 1
Take ¼ tsp of kesar and mix in 2 tbsp of hot water. Once mixed, keep it aside.
Step 2
In a separate bowl, add flour, baking powder, sugar, salt, saffron water, milk and knead into a dough.
Step 3
Cover the dough with a soft muslin cloth and let it rest for 30 minutes.
Step 4
After 30 minutes, divide the soft dough into 8 equal balls.
Step 5

sheermal roti inside

Using a rolling pin, roll the dough balls into rotis. While doing so sprinkle crushed dry fruits on them.
Step 6
Now heat a tava and flip the roti on it.
Step 7
You can add ½ teaspoon of milk on the roti, while it is roasting on the tava to make it tastier.
Step 8
Roast the roti from both sides. Once golden brown, turn off the flame, as your sheermal roti is ready.
Step 9
Grease it with half a teaspoon of ghee and enjoy the sweet delight.