Atte ka seera

eera

2 tbsp. wheat flour

2 1/2 tbsp. ghee

3/4 to 1 cup sugar or molasses (jaggery)

elaichi powder

chopped pista and almonds

Method

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

33. Beetroot Halwa

1 kg beetroot

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

Peel and grate beetroot

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir

continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the

ghee oozes out. Serve

hot, decorated with a chopped almond or pista.


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