Sweets · Mitharaan
Aatey jo Seero
Wheat flour pudding
A mitho (sweet), soft pudding: wheat flour is browned slowly in ghee, then cooked with water and sugar and finished with saffron, tejano and chopped nuts. It is eaten hot, either as the sweet dish of a meal or beside savoury Dar-Pakhwan.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Set a kadai (wok-style pan) over a slow flame and melt the ghee in it.
Add the flour and keep stirring, still on a slow flame, until it has darkened to chocolate brown.
Pour in the water and stir for .
Add the sugar, tejano and saffron and stir well.
Top with the chopped almonds and pistachios and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: add 1 tbsp gram flour (besan) with the wheat flour in step 2 to improve the flavour of the seero.
Serve with
Usually eaten with Dar-Pakhwan. It can also be eaten with pappad (papad), or as a sweet dish alongside a meal.
Recipes mentioned here
Nutrition
EstimatedPer serving
370 kcal
- Protein
- 4 g
- Carbohydrate
- 61 g
- Fat
- 13 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
2,200 kcal
- Protein
- 22 g
- Carbohydrate
- 363 g
- Fat
- 80 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Keep the flame low the whole time. The flour is ready when it has turned chocolate brown. After the water goes in, keep stirring for 2–3 minutes.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos