Kaju Kopra Sheera


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Cashewnuts and fresh coconut, sweetened with sugar and flavoured with cardamom and saffron make a delicious Indian sweet.

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Serves 2.
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1/2 cup (100 grams) coarsely, powdered cashewnuts (kaju)
1/2 cup grated fresh coconut
1/3 cup sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
2 tbsp ghee

For the garnish
4 to 6 cashewnuts (kaju)

  1. Heat the ghee in a pan and sauté the cashewnuts and coconut.
  2. Cook for 3 to 4 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
  3. Add the sugar with ¼ cup of water and cook till the sugar has dissolved (approx. 5 minutes).
  4. Rub the saffron in 1 teaspoon of warm water and keep aside.
  5. Add the cardamom and dissolved saffron and mix well.
  6. Serve warm, garnished with cashewnuts.
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