Atte ka seera

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
Elaichi powder
Chopped pista and almonds

Treatment

Add flour and roast on sluggish fire, stirring persistently
Facet via aspect add to sugar 2 1/2 cups water and preserve to boil
At the time the atta gets to be a golden brown, add the boiling lovable water
Stir carefully and consistently until extra water evaporates and the ghee separates. Beautify with chopped crazy