Atte ka Seera aka Wheat flour Halva

Goddess Lakshmi symbolizes many aspects of womanhood. She personifies qualities such as Beauty, Balance, Strength, Opulence and Wisdom. As a woman and as a Samsari these qualities are very appealing and endearing to me. On this Vara Mahalakshmi Vrata day I spent a few minutes appreciating the good life I have. The auspicious day also coaxed me into thoroughly cleaning and beautifying the front porch, giving an extra-shiny look to the kitchen counters and cooking something sweet to offer as prasad to the Goddess.

I decided to make Atte ka Seera aka wheat flour halva. It’s such a simple and earthy dessert. The sweet aroma that wheat flour emanates when you are roasting it in ghee will put you in the right mood to enjoy this special occassion.

Atte Ka Seera

1 cup wheat flour (the same flour that is used to make roti/chapati
1 cup ghee 3/4 cup ghee
2.5 cups water
1 cup + 2 table spoons sugar
10 cashews, 10 almonds sliced
1/2 drop of kewra essence
1/4 teaspoon cardamom powder

1. In a wide kadhai or a non-stick pan, mix wheat flour and 1/2 cup ghee.
2. Roast the flour on low flame until you see a pinkish hue (about 12 minutes). Roasting on low heat is very important.
3. On the side, in another pan, put water to boil. Add sugar and boil further for 2 minutes.
4. Add the sugar water to the rosted flour mix and stir vigorously until most of the water has evaporated.  Bring the heat to medium and add the rest of the ghee and stir for 2-3 minutes. Reduce the heat to very low and cover the pan.
5. Remove the cover and keep stirring until all the water has evaporated and ghee is oozing from the sides. (2 minutes)
6. Add kewra essence and cardammom powder.
7. Add cashews and almonds.

Tip: When the flour is about half roasted, at that time put the water to boil. This will ensure that when the roasting is done, the water will also be ready for step 4.

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11 Responses to “Atte ka Seera aka Wheat flour Halva”

  1. Madhu Narasimmaraj Says:

    Hi Manu,

    I tried this recipe today on Varalakshmi Vratam and it came out well – just like you have posted!
    Thanks so much for posting these yummy and at the same time traditional recipes.

    Regards
    Madhu

    • Anupama Krishnamurthy Says:

      Dear Madhu,
      I am very happy to hear this. It makes me feel really good when people try these recipes and are happy with the results. Thank you! Best wishes to you on this beautiful Varamahalakshmi festival.

      Manu

  2. Anonymous Says:

    Raja

  3. Sheuli Says:

    Hi Anupama, There are no words to describe how i grateful i am to you for all the sweet dishes recipes shared on ur blog. The descriptions and the outcome of those have always turned out superb for me. Thanks again!!!!

  4. Lata Raja Says:

    What a gracious picture!!! Loved what you said about extra cleaning and shining… I have posted one about the pooja too today. BTW, happy Friendship Day.

  5. G N Viswanath Says:

    Dear Anupama,

    My visit this unique site today was a revelation to me.

    One important question always beckons us:
    Why do we do, what we do?

    our scriptures tell us that what we eat contributes substantially to out thought process and subsequent actions.

    Hence this site “Mitho Limdo” started by you has a important role in shaping future generations to inculcate right food habits which in turn can benefit the society in a humble way.

    My best wishes to, young enlightened blogger

    Prof.G N viswanath

    • Anupama Krishnamurthy Says:

      Dear Prof. Viswanath,
      Thank you so much for visiting the blog and your thoughtful comments. I also believe that our food affects us in ways we can’t even comprehend. The sanskrit saying “Aahaar tat tvam asi” (You are what your food is”) is indeed true.

      Regards,
      Anupama

  6. Medhaa Says:

    The Seera looks delicious, love ur picture. We call this Karao.

  7. a2zvegetariancuisine Says:

    The halwa looks delicious. All these posts on Varalakashmi Vratam is refreshing my sweet memories when i used to join my Mom in this Pooja back home.


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