Seera is a Rajasthani sweet dish made of whole wheat flour, pure ghee, and sugar. This dish is a part of every important celebration or pooja. It can be cooked in a jiffy and doesn’t require any fancy ingredients. My grandmother makes badam ka seera (Almond seera) and it is to die for. She used to make it for us during winters and it was a treat for cold winter mornings. Simple every day ingredients turn into rich delicious dessert. Actually Marwadi meal starts with a dessert and like any other authentic traditional dessert, this cannot be made without a good amount of pure ghee.
Seera can be cooked very quickly. Roasting the flour is the only thing that takes time. And well roasted flour is the key to a delicious seera. Flour gets burned quickly. Roast it on a slow or medium flame and do not leave it unattended. If it is over roasted it can even taste bitter. Do remember to soak the almonds for at least 4 hours. This will help to grind them very smooth.
Seera Puri is the traditional combination but the combo I like is papd churi with seera. Crush a roasted papad and serve it with the seera. It cuts the sweetness of seera. This seera tastes best when it is hot.
- ½ cup whole wheat flour (gehun ka aata)
- ½ cup pure ghee
- ½ cup sugar
- 10-15 almonds soaked for 4 hours
- 1 ¼ cup hot water
Peel the almonds and grind them to a smooth puree. Use little water if required.
Heat ghee in a kadhai or a thick bottomed pan. Add the flour and roast on low flame till it is lightly browned and you can smell the aroma of ghee and flour. Keep mixing the flour non-stop or it might get burnt. Add the almond paste and roast again for 2-3 minutes till the flour is brownish. Add the hot water and stir continuously making sure no lumps are formed. Once the seera is slightly thicker, add the sugar and mix well. Cook for 1-2 minutes. Serve hot with papad.