Sheermal is usually a bread. At Tajnuma it also becomes a dessert — stuffed with mawa and served next to
cold malai kulfi, so you get warm and cold, soft and creamy, in the same spoonful.
The name joins two Persian words, shir (milk) and mal (rubbed), and the bread is exactly that: a soft, slightly sweet flatbread enriched with milk and often scented with saffron. It came into Indian kitchens with Persian cooking and is most closely associated today with Lucknow, where it is eaten alongside kebabs and korma.
You can still order the bread itself at Tajnuma — Sheermal Bread is on the breads list. Read more about Mughal breads.
Kulfi is India’s own frozen dessert: milk reduced until thick and sweet, then set in moulds. It is denser and slower to melt than ice cream, because it is not churned with air. Malai kulfi is the plain cream version, the classic against which all the flavoured ones are measured.
Our menu describes it as mawa-stuffed sheermal served with creamy kulfi and a sprinkle of roasted nuts. A version of it — Gud Khoya Sheermal with Malai Kulfi — is the closing dessert of the Mughlai Tasting Menu.
Shahi Tukda: The Royal Bread Pudding · Daulat ki Chaat: The Winter Dessert Made of Air · Zafrani Zarda Pulao: Saffron Sweet Rice
From the journal: Mughal breads
₹445 plus government taxes
Desserts
No meat, fish or egg is cooked anywhere in our kitchen.
12:00 pm to 12:00 am, seven days a week.
A soft, slightly sweet flatbread enriched with milk, associated with Persian and Awadhi (Lucknow) cooking. Its name comes from the Persian for milk.
Mawa (also called khoya) is milk cooked down slowly until most of the water has gone, leaving a rich, solid milk paste used in Indian sweets.
Yes, it is finished with roasted nuts. Please tell your server about any allergy when you order.
2nd Floor, Jobaaj Complex, Fatehabad Road, opposite Howard Plaza, Bansal Nagar, Tajganj,
Agra, Uttar Pradesh 282001
Open every day, 12:00 pm – 12:00 am
Reservations: +91 90688 89658
Tajnuma
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