Air fryer recipe · Snacks
Saffron Sheermal Crisps
Sweet saffron-milk sheermal rolled thin and baked into delicate shards perfect for tea or dipping.
- 16 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 285kcal
- 6.5 gprotein
- 48.9 gcarbs
- 6.4 gfat
- 1.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sheermal dough300 g
- Warm milk3 tbsp
- Saffron strands1 pinch
- Melted ghee2 tbsp
- Sugar1 tbsp
- Cardamom powder0.5 tsp
Method
Bloom the saffron milk
Steep the saffron strands in the warm milk with the sugar and cardamom until the milk turns deep gold. This perfumed milk is brushed on later to give the crisps their classic sheermal colour and scent.
Roll the dough thin
Roll the sweet sheermal dough into a very thin even sheet, thinner than you would for a soft bread. The thinner the sheet, the crisper and more shard-like the final bite will be.
Cut into shards
Cut the thin sheet into rough diamonds or strips and prick them all over with a fork. Pricking stops them ballooning and keeps the crisps flat and even.
Brush twice
Brush the shards first with melted ghee and then with the saffron milk for a glossy golden top. The double brush layers richness from the ghee with fragrance from the saffron.
Air-fry to a crisp
Lay the shards flat in the basket and air-fry at 180C for 10 minutes until pale gold and crisp. Watch the final minutes closely as the thin sheermal can darken quickly once it sets.
