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. 🙂
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
- 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:
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