Sheermal

Method

Infuse the saffron strands in warm milk for 20 minutes. Warm the milk gently, dissolve sugar and activate yeast in it, then let cool to lukewarm. Mix flour, salt, cardamom and fennel seeds in a large bowl, create a well and pour in the saffron-infused milk, eggs, and 60g ghee. Knead for 10 minutes until smooth and elastic, then knead in the remaining 40g ghee gradually until fully incorporated. Cover and prove for 3-4 hours until doubled. Divide into 8 equal portions, shape into rounds and flatten slightly. Place on a baking tray, cover and prove for 1 hour. Brush generously with melted ghee and scatter pistachios and almonds on top. Bake at 200C for 25-30 minutes until golden brown, brushing with ghee halfway through. Cool briefly before serving warm.