Start Reading Mode
Atte ka Ksheera

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 ½ cup whole wheat flour (atta)
½ cup ghee
1 cup powdered sugar
½ tsp green cardamom powder
1 tbsp rose water
2 tbsp mixed nuts — chopped

Nutritional information

234.24 g
27.01 g
11.56 g
6 mg
0 mg

Atte ka Ksheera

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Atte ka ksheera is a popular Indian delicacy that is sure to win the hearts of those with a sweet tooth. The recipe uses the goodness of whole wheat flour and results in a dessert that simply melts in your mouth. Here’s your chance to indulge in sheer joy! We recommend relishing the atte ka ksheera with hot pooris. It’s a delectable combination that is found all across the country.

Whole grains are extremely rich in fiber. They pack in lots of vitamins as well. The delicacy has lots of antioxidants including ferulic acid, lignans, and phytic acid. The dessert is also rich in polyphenols, sterols, and stanols. Whole wheat grains can also lower the risk of heart disease and the risk of stroke as well.

Ghee, another ingredient in the atte ka ksheera is rich in fatty acids that can protect you from carcinogens and lower the risk of diabetes. Ghee also packs in butyric acid which can heal the stomach lining. Experts also recommend replacing highly processed vegetable oils with ghee.

(Visited 26 times, 1 visits today)

How to make Atte ka Ksheera

  • Add 4 cups of water to a non-stick pan which is sufficiently deep. Introduce powdered sugar and cook until the sugar melts.
  • Heat the ghee in a separate non-stick pan. Combine some wheat flour and sauté for about 10 minutes on a low flame.
  • Introduce the sugar syrup slowly while stirring continuously. Add the cardamom powder and stir well.
  • Turn the flame off and sprinkle rose water. Mix them well. Garnish with the nuts and serve hot.


Halwas are traditional desserts which have been popular in the Middle East, South Asia, and Central Asia. Similar desserts exist in other parts of the world as well. One of the first recipes of a “halwa” appears in the 13th-century book Kitab al-Tabikh. However, the 12th century Sanskrit work Mānasollāsa mentions semolina halwas were already popular long before. The flour-based halwa uses ghee and is known to survive spoilage even at room temperature. In Iran, halwa is often served during formal ceremonies such as in funerals.   

Blueberry Lemonade
Blueberry Lemonade
Blueberry Lemonade
Blueberry Lemonade

Add Your Comment