Kaju Kopra Sheera, Cashewnut and Coconut Halwa
by Tarla Dalal
kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera | with 15 amazing images.
kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera is a lip-smacking Indian sweet ready to be served within 20 minutes. Learn how to make Indian cashewnut and coconut halwa.
To make kaju kopra sheera, heat the ghee in a heavy-bottomed pan, add the cashewnuts and coconut and sauté on a medium flame for 8 to 10 minutes or till they turn light brown in colour. Add the sugar and 1/2 cup of water, mix well and cook on a medium flame till the sugar has dissolved, while stirring continuously. Add the cardamom powder and saffron mixture, mix well and cook on a medium flame for another minute. Cool slightly, garnish with cashewnuts and pack in a tiffin box.
Nariyal aur kaju ka sheera, just got tastier with the use of coconut-cashewnut combo rather than the usual wheat flour or rava sheera. Set this yummy sheera on a thali and cut into interesting shapes, pack with another big snack for kids dabba and keep the energy levels going.
With striking similarities in flavour and colour, powdered cashewnuts and grated coconut get along very well in this exciting sheera. Rich in feel and flavour, this Indian cashewnut and coconut halwa turns out wonderfully well if you sauté the ingredients carefully till they shed their rawness and start giving out an irresistible aroma.
The slightly brown colour of this kaju kopra sheera, enhanced with saffron, makes it a pleasant slight to behold, and a pleasure to consume! You can make it on any special occasion like Diwali, Christmas and Raksha-Bandhan or anytime when you like.
Tips to make kaju kopra sheera. 1. Make sure the cashwenuts coarsely crushed and done in a mortal pestle and not the mixer. 2. Use coconut. It should be freshly grated. Do not put in freezer and use that coconut. Use just freshly grated one. 3. Always serve the sheera warm by heating it on a gas or in a microwave before serving.
Enjoy kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera | with step by step photos.
Kaju Kopra Sheera, Cashewnut and Coconut Halwa recipe - How to make Kaju Kopra Sheera, Cashewnut and Coconut Halwa
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Kaju Kopra Sheera
1 cup cashew nuts (kaju) , coarsely powdered
1 cup freshly grated coconut
3/4 cup sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp of
4 tbsp ghee
For The Garnish
4 to 6 cashew nuts (kaju)
For kaju kopra sheera
- For kaju kopra sheera
- Heat the ghee in a heavy-bottomed pan, add the cashewnuts and coconut and sauté on a medium flame 8 to 10 minutes or till they turn light brown in colour.
- Add the sugar and ½ cup of water, mix well and cook on a medium flame till the sugar has dissolved, while stirring continuously.
- Add the cardamom powder and saffron mixture, mix well and cook on a medium flame for another minute.
How to pack
- How to pack
- Cool slightly, garnish with cashewnuts and pack in a tiffin box.
kaju kopra sheera video
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what is kaju kopra sheera made of ?
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what is kaju kopra sheera made of ? Indian cashewnut and coconut halwa is made from easily available ingredients in India such as 1 cup cashewnuts (kaju) ,1 cup freshly grated coconut, 3/4 cup sugar, 1/4 tsp cardamom (elaichi) powder, 1/4 tsp saffron (kesar) strands dissolved in 1 tbsp of milk and 4 tbsp ghee. See below immage of list of ingredients for kaju kopra sheera.
how to make kaju kopra sheera
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To make kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera, take few cashewnuts and add in the mortal pestle and coarsely powder them. Keep aside.
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Heat 4 tbsp ghee in a deep non-stick pan.
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Add 1 cup coarsely powdered cashewnuts (kaju) Make sure it is coarsely crushed and done in a mortal pestle and not the mixer.
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Add 1 cup freshly grated coconut. It should be freshly grated.
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Sauté on a medium flame 6 to 8 minutes or till they turn light brown in colour, while stirring continuously.
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Add 3/4 cup sugar.
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Add ½ cup of water.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add 1/4 tsp cardamom (elaichi) powder.
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Add 1/4 tsp saffron (kesar) strands dissolved in 1 tbsp of milk mixture. Make sure to use good quality saffron.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera immediately or heat it up lightly again before serving.
tips to make kaju kopra sheera
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Make sure the cashwenuts coarsely crushed and done in a mortal pestle and not the mixer so that cashews doesn't release oil.
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Use coconut. It should be freshly grated. Do not put in freezer and use that coconut. Use just freshly grated one.
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Always serve the sheera warm by heating it on a gas or in a microwave before serving.
| Energy | 517 cal |
| Protein | 6.4 g |
| Carbohydrates | 43.6 g |
| Fiber | 3.7 g |
| Fat | 35.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 132 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 21.6 mcg |
| Calcium | 15 mg |
| Iron | 1.9 mg |
| Magnesium | 95.2 mg |
| Phosphorus | 172.5 mg |
| Sodium | 8 mg |
| Potassium | 244 mg |
| Zinc | 1.7 mg |
This sheera is excellent. Everyone in my family loved the sheera. The combination of cashewnuts and fresh coconut gives an amazing taste.