Wheat flour sheera is a traditional Gujarati sweet dish that has been loved and enjoyed across generations. It is prepared using just a few simple ingredients—wheat flour, ghee, and jaggery—yet the taste and texture it delivers are truly comforting and delightful. The recipe is quite straightforward and does not require any complex techniques, which makes it easy even for beginners to prepare.
In this recipe, I will not only guide you through the step-by-step process but also share the perfect proportion of ingredients so that you can achieve the right balance of sweetness and richness. Additionally, I have included a few helpful tips that ensure the sheera turns out soft, aromatic, and melt-in-the-mouth every single time, even on your very first attempt. With the right method and little care, you can create this wholesome and traditional treat effortlessly at home. Do try this!
- Proportion of Ingredients: Use equal proportions of wheat flour, ghee, and jaggery (1:1:1). The amount of water should be double that of wheat flour.
- Roasting the Flour: Roast the wheat flour on low heat until it slightly changes color, turns aromatic, and starts releasing ghee from the sides. Add ghee in small batches so the flour absorbs it evenly and puffs up nicely.
- For Perfect Texture: Always heat the water before adding it to the sheera mixture. This technique helps achieve a danedar (grainy), soft, and melt-in-the-mouth texture.
- Sweetener: Jaggery is traditionally used in this recipe, but sugar can also be substituted. Cut the jaggery into small pieces before adding, as this makes it melt quickly and mix well with the sheera mixture.
- Storage: Store the sheera in an airtight container at room temperature. It will stay fresh for 4–5 days in room temperature
Recipe video
Wheat flour sheera recipe | atta halwa | wheat halwa
Ingredients
- 1 cup wheat flour
- 1 cup ghee
- 1 cup jaggery
- 2 cup water
- 2 tbsp cashews
- 2 tbsp almonds
- ½ tsp cardamom powder
Instructions
- Take 1 cup wheat flour, 1 cup ghee, 1 cup jaggery, and 2 cups water. Keep them aside.
- In a pan, add 1 tbsp ghee (from the measured 1 cup). Add 2 tbsp cashews and 2 tbsp almonds. Roast on a low flame until slightly golden, then remove onto a plate.
- Gradually add the remaining ghee to the pan and add 1 cup wheat flour. Roast the flour on a low flame until it turns biscuit-golden brown and becomes aromatic.
- In another pan, heat 2 cups of water.
- Add the hot water to the roasted wheat flour and mix well. The water will be absorbed quickly, and ghee will start releasing from the sides.
- Add 1 cup jaggery and stir until the jaggery completely dissolves.
- Add the remaining ghee along the sides and continue roasting the sheera on a low flame until it releases ghee and leaves the sides of the pan.
- Finally, add the roasted dry fruits and ½ tsp cardamom powder. Mix well.
- Wheat flour sheera is ready. Serve warm or store in an airtight container.
Notes
- The proportion of wheat flour, ghee, and jaggery should be equal.
- The proportion of water should be double that of wheat flour.
- Roast dry fruits on a low flame until they turn slightly brown.
- Roast wheat flour on a low flame until it slightly changes color. Do not roast the flour on a high flame.
- Adding hot water gives a coarse (danedar) texture to sheera.
- Add chopped jaggery so that it melts easily into the sheera mixture.
- Adding a little ghee to the sides of the sheera while roasting enhances its flavor.