atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera |

by Tarla Dalal

add to my cookbook add to shopping list

Atta ka Sheera Video View a video of this recipe here...

आटा का शीरा रेसिपी | आटे का हलवा | गुजराती अट्टा का शीरा | - हिन्दी में पढ़ें (Atta ka Sheera ( Gujarati Recipe) in Hindi)

ધઉંના લોટનો શીરો રેસીપી | ગુજરાતી શીરો | શિયાળામાં બનાતો ઘઉંના લોટનો શીરો - ગુજરાતી માં વાંચો (Atta ka Sheera ( Gujarati Recipe) in Gujarati)

Added to 153 cookbooks This recipe has been viewed 392212 times

about atta ka sheera▼

atta ka sheera step by step recipe▼

how to make atta ka sheera▼

tips for atta ka sheera▼

calories of atta ka sheera▼

video of atta ka sheera▼

atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | with 12 amazing images.

atta ka sheera recipe is a popular Gujarati sweet made from simple ingredients which are easily available in the Indian kitchen. In fact all you need is whole wheat flour, ghee, sugar, cardamom and almonds to garnish the Gujarati atta ka sheera. I consider whole wheat sheera one of the easiest Gujarati sweets to make.

To make atta ka sheera, heat ghee in a non-stick kadai. When the ghee melts, add whole wheat flour. Stir continuously so no lumps form and the flour cooks evenly. Sauté on a medium flame for 2 to 3 minutes or till it turns brown in colour and the ghee separates. After roasting for 5 to 7 minutes, the mixture will turn golden brown indicating wheat flour has cooked completely. Add sugar. Add cardamom powder to provide a nice fragrance to whole wheat sheera recipe. Add ¾ cup of water. Mix well till the wheat flour absorbs all the water. Cook on a low flame for another 2 to 3 minutes and our gehun nu sheera is ready.

Just note a few simple points, and success is assured to make the perfect atta ka sheera. 1. Do not compromise on the quantity of ghee else the atta halwa will become sticky and not yield the perfect taste and texture. 2. It is important to roast the gehun ka atta on a low flame very well otherwise, you may get raw taste if under roasted or burnt flavour if over roasted. 3. Add cardamom powder to provide a nice fragrance to whole wheat sheera recipe.

Gujarati atta ka sheera is a quick dessert and requires far less effort as compared to Moong Dal Sheera and Badam ka Sheera.

If you have a very sweet tooth, you can add two more tablespoons of sugar. Also remember to serve this Gujarati atta ka sheera immediately to avoid lumps.

Enjoy atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | with step by step photos and video below.

Add your private note

Atta ka Sheera ( Gujarati Recipe) recipe - How to make Atta ka Sheera ( Gujarati Recipe)

Atta ka Sheera Video by Tarla Dalal

Atta ka Sheera ( Gujarati Recipe) recipe with step by step photos

Other Sheera Recipes

Sheera or Halwa are Indian puddings. They have a gooey texture and often made with flour or lentil, sweetened using sugar or jaggery and perked up with an assortment of ingredients like cardamom powder, nutmeg powder, dried fruits etc. Like atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | then see our other delectable sheera recipes, check out this collection of sheera recipes and explore new recipes like :
● Besan Sheera

● Jowar Banana Sheera for Babies

● Almond Sheera

How to make atta ka sheera

To prepare atta ka sheera recipe | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | or karah prashad, firstly measure all the ingredients and keep them ready.
To make atte ka halwa, heat ghee in a non-stick kadai. Do not compromise on the quantity of ghee else the atta halwa will become sticky and not yield the perfect taste and texture. Ideally, a thick bottomed kadai works best for roasting and cooking authentic Indian mithai.
When the ghee melts, add whole wheat flour.
Stir continuously so no lumps form and the flour cooks evenly. Atte ka halwa has a smooth texture but if you like a coarse texture atte ka sheera then make use of jada gehun ka atta or add a tablespoon of sooji while cooking.

Sauté on a medium flame for 2 to 3 minutes or till it turns brown in colour and the ghee separates. You will notice a pleasant aroma from the roasted gehun ka sheera. It is important to roast the gehun ka atta on a low flame very well otherwise, you may get raw taste if under roasted or burnt flavour if over roasted.
After roasting for 5 to 7 minutes, the mixture will turn golden brown indicating wheat flour has cooked completely. To make an instant atta ka sheera, you can pop it into the microwave and get rid off the continuous stirring process. Here’s our recipe for quick atte ka sheera in microwave.
Add sugar. Add more or less sugar as per the sweetness your prefer in atte ka halwa. You can also make use of jaggery powder if you like.
Add cardamom powder to provide a nice fragrance to wheat halwa recipe. You can also toss in some roasted dried fruits like almonds, cashews, raisins to give atte ka sheera a rich and crunchy mouthfeel.
Add ¾ cup of water. Be careful as the mixture will splutter and be quick at this stage or else the atta halwa will become lumpy. If you are not confident, switch off the flame, add water and give a quick whisk & then continue cooking the wheat flour halwa.

Mix well till the wheat flour absorbs all the water. Many people even prepare a sugar syrup and add that to the halwa instead of adding sugar, water and cardamom powder separately.
Cook on a low flame for another 2 to 3 minutes or till the sugar dissolves, while stirring continuously. Our gehun ka halwa or kada prashad is ready!
Serve atta ka sheera | Gujarati atta ka sheera | gehun nu sheera | whole wheat sheera | or godhumai halwa hot garnished with almond slivers. You can relish the atta halwa with pooris (halwa puri) which is a popular combination in Northern India.

Tips for atta ka sheera

Do not compromise on the quantity of ghee else the atta halwa will become sticky and not yield the perfect taste and texture.
It is important to roast the gehun ka atta on a low flame very well otherwise, you may get raw taste if under roasted or burnt flavour if over roasted.