- Desi ghee: 1 cup
- Whole wheat flour: 1 cup
- Water: 1 cup
- Sugar : 1 cup
- Chopped pistachio: for garnish
Start by making a quick chashni in a stainless steel milk pan by just simply heating the water and dissolving the sugar into it. Once dissolved, set it aside.
- In a cast iron kadai, add desi ghee and heat it on low heat. To the ghee add whole wheat flour and incorporate them together. Keep on roasting the ghee and atta mixture on medium low heat till the raw atta smell is gone and the atta is dark brown in colour.
- Once the halwa is fully roasted, turn off the heat and pour in the sugar syrup being cautious of the spattering ghee.
- After pouring in the syrup, keep on stirring continuously till it's completely dissolved. Heat more if there is excess water present and once thick and fluffy, serve it hot in a bowl, topped with some chopped pistachio.
If you want atte ka sheera instead of the usual thick halwa, you can leave some of the liquid remaining in the kadai and the consistency of the halwa remains more flowing.