Kaju Kopra Sheera ( Mithai)
by Tarla Dalal
Added to 549 cookbooks
This recipe has been viewed 22040 times
With striking similarities in flavour and colour, powdered cashewnuts and grated coconut get along very well in this exciting sheera. Rich in feel and flavour, this Kaju Kopra Sheera turns out wonderfully well if you sauté the ingredients carefully till they shed their rawness and start giving out an irresistible aroma. The slightly brown colour of the sheera, enhanced with saffron, makes it a pleasant slight to behold, and a pleasure to consume!
- Rub the saffron in 1 teaspoon of warm water and keep aside.
- Heat the ghee in a broad non-stick pan, add the cashewnuts and coconut and sauté on a medium flame for 3 minutes, while stirring continuously.
- Add the sugar with ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Add the saffron-water mixture and cardamom powder and mix well.
- Serve warm.
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