Mix the yeast into the warm water with sugar and set aside for 5 to 10 minutes till it is frothy.

Put the flour and salt in a bowl. Add the yeast mixture and the beaten egg and mix well by hands. Add the ghee in two lots and mix till it represents fine crumbs.

Now add as much milk, and finally the rose water and knead until you have a very soft and slightly sticky dough.

Transfer this to an oiled bowl, cover with a moist cloth and let the dough rise till doubled in volume. Mine took around an hour and a half to double.

Preheat your oven to 180 degrees. Grease your baking pan and set aside.

Remove the cloth and knead the dough again. Shape into a ball, lightly coat all over with a little ghee, cover with a damp kitchen towel and let it rest for about 15 minutes.

Now divide the dough into 6 equal portions and using your fingers, press out each portion into a round which is slightly. Since the dough is elastic, you can easily do this by your hand.

Place the sheermal onto the baking pan and using a fork, prick holes on the surface. Brush generously with the saffron milk.

Bake for approximately 12 minutes till they turn a lovely golden brown. Do not over-bake them. Brush them with some ghee as soon as they are taken out of the oven.

Serve warm!

* You may not need all this milk. Add it slowly and adjust to get an elastic dough. In case you add all the milk - like I did! - then add some extra flour to reach the desired consistency. I added around 3 tbsp of flour.