by Tarla Dalal
Added to 208 cookbooks
This recipe has been viewed 43906 times
Richness oozes out of very spoonful of this divine mithai. With the creamy taste of not just coconut but coconut milk too, the Coconut Sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch.
Sweetened aptly with sugar and flavoured by classic Indian spices, this sheera is perfect for any special occasion .
- Heat the ghee in a broad non-stick pan, add the semolina and sauté on a medium flame for 7 minutes or till it turns light brown in colour.
- Add the coconut, almonds and raisins and sauté on a medium flame for 3 minutes.
- Add the sugar, coconut milk and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes or till all the water is evaporated, while stirring continuously.
- Add the cardamom powder and mawa, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Serve hot.
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