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–+ servings

Wheat flour sheera recipe | atta halwa | wheat halwa

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 5 servings

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.