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
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! 🙂
1/4Cup Finely Chopped Candied Lemon Peel
1/2CupSugarUse more, if neede
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.
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.
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.
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 itGod 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. 🙂
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! 🙂