Coconut Flour

Coconut Cashew Sheera – A Quick Indian Dessert (GF)

by Guest in Featured Articles, Gluten Free, Recipes
Coconut FlourThis recipe comes from Rajashree Karwa, co-author of Flip Cookbook. Of her blog, she writes, “Flip Cookbook is a manifestation of the belief that cooking healthy should not be hard. We focus on vegetarian, gluten free and sugar free recipes. We breakdown every recipe into simple steps EACH with a picture making it very easy to cook healthy!” Enjoy!

Coconut Cashew Sheera

Inspired by Tarla Dalal

Makes: 6 – 8 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ready in: 20 minutes

Ingredients

  • 1 cup raw Cashews
  • 1 cup Coconut Flour 
  • 3 Tbsp Ghee (or Coconut Oil if vegan)
  • 3/4 cup Honey
  • About 1-1/2 to 2 cups of Water
  • 1/4 tsp ground Cardamom Powder (or a few pods that you crush)
  • a few strands of Saffron (optional)

Directions

1. In a grinder / mixer coarsely grind the cashews.

2. Sift the coconut flour.

3. Heat the ghee (or coconut oil) over medium low heat in a heavy pan. Add the coconut flour and ground cashews. Stir until the mixture becomes a light brown color; about 5 – 7 minutes.

4. In a small bowl mix the saffron with a tablespoon of water so that the color and fragrance starts releasing.

5. Lower the heat. Mix the honey into the flour mixture. Add water slowly (about 1/2 cup at a time). You may need more than 2 cups depending on how much of the water is absorbed by the flour. Basically you want the mixture to look like a smooth thick paste / dough and not crumbly. Add the saffron and cardamom. Cook for another 5 minutes.

6. Dry roast a few whole cashews in a small non stick pan till they start browning. Serve the sheera pipping hot garnished with these cashews!

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