Coconut Sheera

Coconut Sheera

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Richness oozes out of very spoonful of this divine mithai. With the creamy taste of not just coconut but coconut milk too, the Coconut Sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch.

Sweetened aptly with sugar and flavoured by classic Indian spices, this sheera is perfect for any special occasion .

Coconut Sheera recipe - How to make Coconut Sheera

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Heat the ghee in a broad non-stick pan, add the semolina and sauté on a medium flame for 7 minutes or till it turns light brown in colour.
  2. Add the coconut, almonds and raisins and sauté on a medium flame for 3 minutes.
  3. Add the sugar, coconut milk and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes or till all the water is evaporated, while stirring continuously.
  4. Add the cardamom powder and mawa, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  5. Serve hot.
Nutrient values (Abbrv) per serving
Energy439 cal
Protein5.5 g
Carbohydrates43.4 g
Fiber1 g
Fat26.7 g
Cholesterol0 mg
Sodium5.1 mg
Click here to view calories for Coconut Sheera
Coconut Sheera by Tarla Dalal


Coconut Sheera
 on 20 Jan 17 01:10 AM

This looks wonderful, but what is mawa (khoya), please?
Tarla Dalal
20 Jan 17 08:51 AM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Rain Adkins
22 Jan 17 10:29 AM
   Thanks, but you didn''t answer my question. What is mawa (khoya), please?
Tarla Dalal
23 Jan 17 10:11 AM
   Sorry. For details of what is Mawa click on the blue link on the ingredient Mawa. For the recipe
Edited after original posting.
Coconut Sheera
 on 27 Jun 16 02:49 PM

What is coconut cream
Tarla Dalal
27 Jun 16 03:37 PM
   Hi Sweta, please click on the blue link in the recipe on the word coconut cream and you will get the details.
Coconut Sheera
 on 15 Apr 13 02:40 PM

Coconut cream cooked to half its volume and then flavored with cardamom. Rich and tasty.