Put milk in the pot to boil.
When it gets warm, put the saffron strands and let the milk come to boil.
Now heat ghee in a non stick or a heavy thick bottom pan.
Once the ghee is melted put the coarse whole wheat flour / bhakri flour or jado lot in the pan.
Roast the flour with ghee on medium heat for 8-10 minutes or till it is aromatic and is golden in color.
The flour is nice golden and roasted well.
Add powdered almonds to the roasted flour.
Roast the flour for couple minutes.
Now gradually add hot milk the the roasted flour mixture.
The milk will start to absorb. Add remaining milk and mix well.
Once the entire milk is absorbed, add sugar, rose water and cardamom powder.
Cover and cook the mixture for 7-8 minutes on low heat.
The sugar will be dissolved and the milk is nicely absorbed by the flour.
Ghee is separated from the flour. Mix well.
The mixture will be nice and smooth. You can nicely level it with a spoon. The sheera is ready to serve. Serve it warm or cold. It can be refrigerated for a week in an airtight container.
Grease a bowl with ghee. Put some saffron strands in it. Put the sheera and press it nicely. Now flip the bowl on the serving plate and unmould the sheera. Garnish with sliced almonds and enjoy!!
Enjoy the sheera for breakfast or as a sweet dish or dessert!!