I have tried quite a few variations of the Sheera and am enjoying incorporating western flavours into this classic Indian dessert. Today I am presenting Coconut Sheera with Candied Lemon Peel.
Lemon and Coconut is one of those match-made-in-heaven flavour combinations, and I have been wanting to use it in an Indian dessert for a while now. So when Fusion Fiesta was selected as the theme of the 116th Foodie Monday Blog Hop, I thought it was the perfect opportunity to try this Coconut Sheera with Candied Lemon Peel.
I am glad I finally tried this recipe because it was just delicious and so very fragrant. It is quite a surprise for people who try it. My father loved it and I have saved some to surprise my colleagues at work. 🙂
How to Make Coconut Sheera with Candied Lemon Peel
In this recipe for Coconut Sheera with Candied Lemon Peel, I have tried to incorporate the classic pairing of lemon and coconut into the traditional Indian semolina pudding called Sheera. I loved it and hope you do too! 🙂
- 1/2 Cup Rava, Semolina
- 1/4 Cup Grated Coconut
- 1/2 Cup Coconut Milk
- 1/4 Cup Finely Chopped Candied Lemon Peel
- 1/2 Cup Sugar Use more, if neede
- 1 tsp Lemon Essence
- 1/2 Cup Water
- 2 tsp Ghee
Over medium flame, heat the ghee in a pan.
Add the rava and roast till it just starts to change colour.
Add the coconut and stir-fry for a minute.
Add the sugar and mix well.
Add the coconut milk and mix well.
Add the water, candied lemon peel, and lemon essence.
Mix well and let the Sheera cook till all the liquid is absorbed and the sheera comes together as a ball when mixed.
Cover and let it rest for 10 minutes.
Serve Coconut Sheera with Candied Lemon Peel warm or at room temperature.
Step-by-Step Recipe for Coconut Sheera with Candied Lemon Peel
- Over medium heat, in a kadhai or a pan, melt the ghee.
- After the ghee has melted, add the rava and stir-fry roast till the rava starts to change colour. Do not let the rava turn brown; just a touch pink.
- Next, to the roasted rava, add the grated coconut and mix well.
- Now add the sugar and mix well.
- Turn the flame to low and pour the coconut milk.
- Mix well.
- Now add the water, candied lemon peel, and lemon essence.
- Mix well and turn the flame up to medium.
- Let the Sheera cook till all the liquid is absorbed. Mix at regular intervals. The sheera is done when it comes together when mixed.
- Cover the Coconut Sheera With Candied Lemon Peel and let it rest for 10 minutes. This helps the flavours meld.
- Serve the sheera warm or at room temperature.
Do see what my fellow bloggers have made for the 116th Foodie Monday Blog Hop using Fusion Fiesta as the theme: