Kaju Kopra Sheera


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Cashewnuts and fresh coconut sweetened with sugar and flavoured with cardamom and saffron.

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Preparation Time: 
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Serves 4.
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1 cup coarsely powdered cashewnuts (kaju)
1 cup grated coconut
3/4 cup sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
4 tbsp ghee

For the garnish
4 to 6 cashewnuts (kaju)

  1. Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
  2. Add the sugar with 1/2 cup of water and cook till the sugar has dissolved (approx. 5 minutes).
  3. Add the cardamom and saffron and mix well.
  4. Serve warm, garnished with cashewnuts.

  2. Use 8 to 10 sachets of artificial sweetner instead of sugar for the above recipe.
RECIPE SOURCE : MithaiBuy this cookbook
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