• 2 cups Mughni Gold Chakki Fresh Atta
• Warm water, as needed
• 1/2 teaspoon salt (optional)
• Ghee or oil for cooking

1. In a mixing bowl, add Mughni Gold Chakki Fresh Atta and salt (if using). Mix well.
2. Gradually add warm water to the atta while kneading it into a soft and smooth dough. Adjust the amount of water as needed. The dough should be pliable and not too sticky.
3. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes. This allows the atta to absorb the moisture and become more manageable.
4. After resting, divide the dough into small portions and roll each portion into a smooth ball between your palms.
5. Take one dough ball and flatten it slightly. Dust it with some dry flour to prevent sticking. Roll it out into a thin, round shape using a rolling pin on a clean surface.
6. Heat a tawa or non-stick skillet over medium heat. Place the rolled roti on the hot tawa and let it cook for about 30 seconds or until you see small bubbles forming.
7. Flip the roti and cook the other side for another 30 seconds. At this point, you can brush some ghee or oil on the surface if desired.
8. Flip again and gently press the roti with a spatula, allowing it to puff up. Cook for a few more seconds until both sides are evenly cooked and lightly browned.
9. Remove the roti from the tawa and place it in a covered container or wrap it in a clean cloth to keep it soft and warm. Repeat the process for the remaining dough balls.
10. Serve the nutrient-rich rotis hot with your favorite curry, dal, or vegetable dish.

Ingredients:

• 1 cup Mughni Gold Chakki Fresh Atta (Whole Wheat Flour)
• 1/2 cup ghee (clarified butter)
• 1 cup sugar
• 2 cups water
• 1/4 teaspoon cardamom powder
• A handful of mixed nuts (almonds, cashews, pistachios), chopped

Instructions:

1. Heat a heavy-bottomed pan or kadai on medium heat and add ghee to it. Allow the ghee to melt.

2. Add Mughni Gold Chakki Fresh Atta to the melted ghee and roast it on low to medium heat. Stir continuously to ensure even browning and prevent burning. Roast until the atta turns golden brown and releases a nutty aroma. This process may take around 10-12 minutes.

3. While the atta is roasting, in a separate saucepan, heat water and sugar together to make a sugar syrup. Stir until the sugar dissolves completely. Keep the sugar syrup warm.

4. Once the atta is roasted, carefully pour the warm sugar syrup into the roasted atta mixture, stirring continuously. Be cautious as the mixture may splutter.

5. Cook the halwa on low heat, stirring continuously to avoid lumps and sticking to the pan. The halwa will thicken gradually.

6. Add cardamom powder and continue stirring until the halwa reaches a thick and glossy consistency. It should start to leave the sides of the pan.

7. In a small pan, heat a teaspoon of ghee and lightly roast the mixed nuts until they turn golden brown. Set aside.

8. Once the halwa reaches the desired consistency, remove it from the heat. Garnish with the roasted mixed nuts.

9. Serve the Mughni Gold Chakki Fresh Atta Halwa warm and enjoy the delicious flavors.

Note: You can adjust the sweetness of the halwa according to your taste preference by increasing or reducing the quantity of sugar. Additionally, you can add saffron strands for a fragrant and visually appealing touch to the halwa.