- 2 tbsp. wheat flour
- 2 1/2 tbsp. ghee
- 3/4 to 1 cup sugar or molasses (jaggery)
- elaichi powder
- chopped pista and almonds
- Add flour and roast on slow fire, stirring continuously
- Side by side add to sugar 2 1/2 cups water and keep to boil
- When the atta becomes a golden brown, add the boiling sweet water
- Stir gently and continuously till excess water evaporates and the ghee separates.
- Decorate with chopped nuts
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