Atta ka Sheera is one of the most straight forward Gujarati desserts with simply a couple of elements, which also could be found in all kitchen racks. Simply note a couple of basic focuses, and triumph is guaranteed. While sautéing, keep a post for when the ghee differentiates and the atta gets to be lighter, as this is the ideal implication that your atta is generally cooked. In the event that you have a sweet tooth, you can include two more tablespoons of sugar. Additionally recollect to serve this dish quickly to dodge bumps.
Preparation Time:
Cooking Time:
Makes 4 servings
Parts
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| Atta ka Sheera |
Preparation Time:
Cooking Time:
Makes 4 servings
Parts
- 1 mug entire wheat flour (gehun ka atta)
- 1/2 mug liquefied ghee
- 3/4 mug sugar
- 1 tsp cardamom (elaichi) powder
- For The Garnish
- almonds (badam) fragments
- Heat the ghee in a non-stick kadhai, include the entire wheat flour and sauté on a medium fire for 18 to 20 minutes or till it turns tan in shade and the ghee differentiates.
- Include the sugar, cardamom powder and ¾ glass of water, blend well and cook on a moderate fire for an alternate 5 to 7 minutes or till the sugar breaks up, while blending persistently.
- Serve hot decorated with almond fragment.
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