Fragrant Coconut Sheera with Candied Lemon Peel

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.

Coconut Sheera With Candied Lemon Peel
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. 🙂

Do try my recipes for Rava Kesari, Mango Sheera, Pineapple Sheera, Sapata (Banana Sheera), and Apple-Cinnamon Sheera!

How to Make Coconut Sheera with Candied Lemon Peel

Coconut Sheera with Candied Lemon Peel
Print
Coconut Sheera with Candied Lemon Peel
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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! 🙂

Course: Dessert
Cuisine: Fusion, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 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
Instructions
  1. Over medium flame, heat the ghee in a pan.

  2. Add the rava and roast till it just starts to change colour.

  3. Add the coconut and stir-fry for a minute.

  4. Add the sugar and mix well.

  5. Add the coconut milk and mix well.

  6. Add the water, candied lemon peel, and lemon essence.

  7. Mix well and let the Sheera cook till all the liquid is absorbed and the sheera comes together as a ball when mixed.

  8. Cover and let it rest for 10 minutes.

  9. Serve Coconut Sheera with Candied Lemon Peel warm or at room temperature.

 

Indian Semolina Pudding with Coconut and Candied Lemon Peel
Coconut Sheera with Candied Lemon Peel

Step-by-Step Recipe for Coconut Sheera with Candied Lemon Peel

  1. Over medium heat, in a kadhai or a pan, melt the ghee.
  2. 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.
  3. Next, to the roasted rava, add the grated coconut and mix well.
  4. Now add the sugar and mix well.
  5. Turn the flame to low and pour the coconut milk.
  6. Mix well.
  7. Now add the water, candied lemon peel, and lemon essence.
  8. Mix well and turn the flame up to medium.
  9. Let the Sheera cook till all the liquid is absorbed. Mix at regular intervals. The sheera is done when it comes together when mixed.
  10. Cover the Coconut Sheera With Candied Lemon Peel and let it rest for 10 minutes. This helps the flavours meld.
  11. Serve the sheera warm or at room temperature.
Indian Semolina Pudding with Coconut Milk and Candied Lemon Peel
Indian Semolina Pudding with Coconut Milk and Candied Lemon Peel

Do see what my fellow bloggers have made for the 116th Foodie Monday Blog Hop using Fusion Fiesta as the theme:

Sheera or Suji ka Halwa

Sheera or Suji ka Halwa Recipe
Sheera or Suji ka Halwa Recipe

Sheera or Suji ka Halwa is a very popular halwa across India. Made with Semolina (aka Rava or Sooji), this dessert is very very easy to make and gets done in under 30 minutes. You can make it as a simple dessert or then make variations such as Rava KesariPineapple Kesari or Pineapple Sheera, or Banana Sheera or Sapata.

You can make it with or without milk. This Sheera or Suji ka Halwa Recipe uses no milk (except for soaking saffron).

Sheera or Suji ka Halwa Recipe
Print
Sheera or Suji ka Halwa
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: Indian
Author: Aruna
Ingredients
  • 1 Cup Rava, Semolina, or Suji
  • 1 Cup Sugar
  • 4 tbsp Ghee
  • 6 Cashew Nuts
  • 10 to 12 Kishmish/Raisins
  • 8 to 10 Strands Saffron Optional
  • 2 tbsp Milk Optional
  • 3 or 4 Pods Cardamom
  • 2.5 Cups Water
Instructions
Method to Make Sheera or Suji ka Halwa
  1. Warm the milk and soak the saffron strands in them for at least 10 minutes.
  2. Crush the cardamom seeds to a rough powder.
  3. In a heavy bottomed vessel or kadai/wok, over medium heat, heat the ghee.
  4. Add the split cashew nuts and fry till light brown.
  5. Add the rava and fry till it just starts to turn brown.
  6. Turn the heat to low. Add the sugar and mix well.
  7. Add the kishmish and mix well.
  8. Add the water and cardamom powder.
  9. Stir well.
  10. Turn the heat up to medium and let the rava cook.
  11. Stir constantly.
  12. When the water is almost absorbed, add the milk and saffron.
  13. Mix well.
  14. Let it cook over medium-low heat till almost all the water is absorbed.
  15. Serve warm.
Recipe Notes

You can use 1 Cup Milk and 1.5 Cups water, instead of 2.5 Cups of water.

Add a few drops of yellow/kesar food colour to the water, if you want the kesar color to the sheera.

Always serve sheera/rava kesari warm.

Try eating Sheera with Puri. 🙂

 

Pineapple Kesari | Pineapple Sheera

Pineapple Kesari or Pineapple Sheera

Pineapple Sheera | Pineapple Kesari is a variation of the plain Sheera or Rava Kesari. I first had it at Ram Ashraya in Matunga and many times ever since. However, I have never made it at home. As I was returning from my morning walk today, I spotted my fruit vendor selling Pineapple slices. I bought several slices because my father likes to nibble on them.

After I got up from my siesta yesterday, I thought of making Sheera for Dad as an evening snack and it was then that I remembered the Pineapple slices and made Pineapple Kesari. 🙂

Before I discovered Pineapple Sheera, the only version of Sheera with a fruit that I knew was Banana Sheera or Sapata that is made for Satyanarayana Pooja.

I have also made Mango Sheera and Apple-Cinnamon Sheera.

How to Make Pineapple Kesari | Pineapple Sheera

 

Pineapple Kesari or Pineapple Sheera
Print
Pineapple Kesari or Pineapple Sheera
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Pineapple Kesari or Pineapple Sheera is the traditional Suji Halwa with pieces of pineapple in it. It is a great variation to make and is a nice twist to a traditional favourite.

Course: Dessert
Cuisine: Indian
Servings: 4
Author: Aruna
Ingredients
  • 3/4 Cup Rava or Semolina
  • 3/4 Cup Finely Chopped Pineapple
  • 1 Cup Sugar
  • 3 Cups Water
  • 1/3 Cup Ghee
  • 10 to 12 Cashew Nuts
  • 6 to 8 Drps Yellow Food Colour
Instructions
Preparing the Sugar Syrup
  1. Boil the water.
  2. Add the sugar to it.
  3. Simmer till the sugar melts.
  4. Turn off the heat.
  5. Add the yellow food colour.
  6. Set aside.
Method to Make Pineapple Kesari or Pineapple Sheera
  1. Chop the Pineapple to fine pieces.
  2. In a kadai or a heavy-bottomed vessel, heat the ghee.
  3. Split the cashew pieces and add to the ghee.
  4. Fry till light brown.
  5. Add the rava and stir-fry for 3 to 5 minutes.
  6. Add the Pineapple pieces.
  7. Stir-fry for 2 to 3 minutes.
  8. Turn the heat to low.
  9. Add the hot sugar water.
  10. Mix well to ensure there are no lumps.
  11. Turn the heat up to medium.
  12. Cook till the water is absorbed.
  13. Serve warm.

 

Pineapple Sheera or Pineapple Kesari

Rava Kesari – Guest Post for Feeding The Sonis

Rava Kesari - Saffron Semolina Pudding
Rava Kesari – Saffron Semolina Pudding
When I requested Sanjana of Feeding the Sonis for a guest post, she agreed immediately but with the caveat that I do one for her! That was the easiest request to accede to. 🙂
While Sanjana and I have “chatted” on and off through the comments on the blog, over the past weeks have seen the first green shoots of a budding friendship. We realised we have so much more in common that just love for food.
Sanjana also has a wicked sense of humor and is very easy to please. When I asked her what she wanted for a guest post, she requested Rava Kesari or Semiya Payasam. Since I had already written about Semiya Payasam, I am doing this post on Rava Kesari for her. 🙂
Do visit Sanjana‘s blog at Feeding the Sonis. What I love about the blog is the fact that her food is simple, wholesome and chockablock with taste!
I realised it was her birthday when I saw it in the post yesterday. Happy, happy birthday, Sanjana. Hope you have a blast. 🙂
Indian cuisine abounds with desserts; some easy and some difficult. While Rava Kesari falls in the easy-to-make category, it also falls into the comfort food category. It can be whipped up in a jiffy but can satisfy a craving for sweets like few other desserts can.
The menu at most South Indian celebrations will include Rava Kesari as the dessert, especially for breakfast. You will also find it served as a part of tiffin at tea time.
Rava Kesari is also a dessert that is universally loved in India. Almost every region has its version of this dessert; North Indians call it Sooji ka Halwa, Maharashtrians calls it God Sheera (Tikhat Sheera = Upma), Kannadigas calls it Kesari Bhat…… But hey! A rose by any name and all that jazz.
The only essential difference between Sheera/Sooji ka Halwa and Rava Kesari is the Kesar colour (orange colour). Ideally, the Orange-ish colout should be from the Safrron. However, over the years food colour has started to play a part in imparting the colour because the colour makes the dish more attractive. Using just saffron will give the Rava Kesari just a pale orange-yellow colour. 🙂
If you want to try something decadent, make Sojjappalu or Rava Kesari Stuffed Puris.

How to Make Rava Kesari

Time: 15 Minutes
Serves: 4
Ingredients
  1. Rava, Suji, or Semolina – 1 Cup
  2. Sugar – 1 Cup
  3. Water – 2 Cups
  4. Ghee – 2 tbsp + 1 tsp
  5. Cashew Nuts – 8 to 10
  6. Green Cardamom – 4 or 5
  7. Saffron Strands – A Large Pinch
  8. Orange Food Colour – 3 or 4 drops
Method
  1. Peel the cardamom pods and pound the seeds to a coarse powder.
  2. To a heavy-bottomed vessel, add the sugar, water, and saffron.
  3. Bring the water to a gentle simmer and let the sugar dissolve.
  4. Turn off the heat when the sugar has dissolved.
  5. Add the orange food colour and cardamom powder.
  6. Mix well.
  7. In a heavy-bottomed vessel, heat 2 tbsp ghee.
  8. Split the cashews in half vertically and add to the ghee.
  9. Stir-fry the cashews till they just start to turn brown.
  10. Add the semolina and stir-fry for 5 to 7 minutes.
  11. Turn the heat to low.
  12. Slowly and while stirring constantly, add the sugar water to the sautéed semolina.
  13. Mix well and ensure that there are no lumps.
  14. Turn the heat to medium and cook till the water is absorbed and the Rava Kesari starts to leave the edges. Stir every couple of minutes.
  15. Turn off the heat and add 1 tsp of ghee.
  16. Mix well and keep covered for 10 minutes.
  17. Serve warm or at room temperature.

Sheera or Sooji Halwa

Sheera or Suji ka Halwa Recipe
Sheera or Suji ka Halwa Recipe

Sharada Navaratri means a different sweet and savoury naivedyam everyday for nine days. That can be quite a challenge for me because most days, I have to make whatever I choose to before I go to work at about 8:30 AM. One perennial favourite in our home is Sheera or Suji Halwa or Rava Kesari, as it is called in different parts of India.

When I am feeling particularly decadent, I love to eat sheera with puri! 🙂

You could also try:

Ingredients

  1. Rava/Semolina/Suji – 1 Cup
  2. Sugar – 1 Cups
  3. Ghee/Clarified Butter – 2 tbsp
  4. Cashew Nuts – 6
  5. Kishmish/Raisins – 10 to 12
  6. Saffron Strands – 8 to 10
  7. Milk – 2 tbsp
  8. Cardamom Pods – 3 or 4
  9. Water – 2.5 Cups

Method

  1. Warm the milk and soak the saffron strands in them for at least 10 minutes.
  2. Crush the cardamom seeds to a rough powder.
  3. In a heavy bottomed vessel or kadai/wok, over medium heat, heat the ghee.
  4. Add the split cashew nuts and fry till light brown.
  5. Add the rava and fry till it just starts to turn brown.
  6. Turn the heat to low. Add the sugar and mix well.
  7. Add the kishmish and mix well.
  8. Add the water and cardamom powder.
  9. Stir well.
  10. Turn the heat up to medium and let the rava cook.
  11. Stir constantly.
  12. When the water is almost absorbed, add the milk and saffron.
  13. Mix well.
  14. Let it cook over medium-low heat till almost all the water is absorbed.
  15. Serve warm.

Tips

  • You can use 1 Cup Milk and 1.5 Cups water, instead of 2.5 Cups of water.
  • Add a few drops of yellow/kesar food colour to the water, if you want the kesar color to the sheera.
  • Always serve sheera/rava kesari warm.