Atta ka Sheera
One of the easiest- to- make dessert yet always a delight to have is atta ka sheera. It is the most common sweet meat made in every Indian kitchen. Essentially a mixture of wheat flour, sugar and ghee, the dash of cardamom powder in it gives this dessert a special flavour and aroma. Whether eaten to celebrate a special joyous occasion, or as a soothing warm dessert on a cold winter evening, or even consumed as an effective home remedy for tackling common ailments like cold, cough and sore throat, atta ka sheera is a must- have. This classic sheera is made by the following simple recipe:
Preparation time: 2 minutes
Cooking time: 18 minutes
- Atta (whole wheat flour) – 1 cup
- Ghee (margarine) – 1/2 cup
- Refined sugar – 3/4 cup
- Green cardamom (powder) – 1 tsp
- Cashew nut (chopped) – 1/4 cup
- Pistachio (chopped) – 1/4 cup
- Almond (sliced) – 1/4 cup
- Golden raisin – 1/4 cup
- Hot water – 1 cup
- Almond slivers for garnish
Place a non stick pan over medium flames and heat the ghee in it. Add the atta and stir rapidly for 8 to 10 minutes. Sauté till the mixture turns golden brown in colour and the ghee separates. Do not stir for too long as this may cause the atta to get burnt. As the atta turns golden brown, keep stirring while simultaneously adding in the hot water and sugar. Stir till the sugar dissolves completely and then add the cardamom powder and mix further. When all the ingredients combine properly, add the sliced almonds, raisins, chopped pistachios and cashew nuts and stir. Remove from the flames, garnish with the almond slivers and serve hot.
Tips And Tricks
Keep all the ingredients handy as they need to be added quickly, one after the other. Stirring the mixture swiftly throughout is advised to avoid it from sticking to the bottom of the pan. A spoonful of poppy seeds can also be added to the sheera to enhance the flavour.
Boil 3 cups of water. Add 1 cup of sugar and stir. Simultaneously in another pan, keep stirring the atta in the ghee. Keep sautéing the atta till it turns dark brownish in colour. Once cooked properly, add in the sugar-water solution and stir rapidly. Be careful while adding the sugar solution as it may splash a bit. Add the cardamom powder and nuts and mix well. Finally when the sheera starts to thicken, turn off the flames. Hot sheera is ready to be served.