How to make Coconut aur Kaju ka Sheera - Semolina cooked with coconut, cashewnuts, jaggery and ghee.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Scraped Coconut (कसा हुआ नारियल), Cashewnuts (काजू)

Cuisine : Indian

Course : Desserts

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Coconut aur Kaju ka Sheera Recipe Card

Coconut aur Kaju ka Sheera

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Coconut aur Kaju ka Sheera checkout Baked Coconut Rice Pudding, Coconut Pie. You can also find more Desserts recipes like Almond Bar, Fruit Custard, Oats and Dates Gujiya - Diwali Special, Pear Upside Down Cake.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Coconut aur Kaju ka Sheera Recipe

  • Scraped Coconut 2 cups

  • Cashewnuts finely chopped ½ cup

  • Ghee ¼ cup

  • Semolina (rawa/suji) ¼ cup

  • saffron strands a few

  • Green cardamom powder 1 teaspoon

  • Jaggery (gur) grated 1½ cups


Step 1

Heat ghee in a non-stick pan, add semolina and sauté till fragrant. Add cashewnuts and sauté further till lightly browned. Add saffron, green cardamom powder and mix well. Add coconut and mix well. Sauteon low heat for further 4-5 minutes.

Step 2

Add jaggery and cook, stirring continuously, till jaggery melts and mixes well.

Step 3

Transfer the sheerain a serving bowl and serve immediately.