Besan Aur Nariyal Sheera Recipe - Besan and rawa cooked with coconut and dried fruits to make a rich halwa.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Coarse gram flour (besan), Scraped coconut

Cuisine : Hyderabadi

Course : Desserts

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Besan Aur Nariyal Sheera

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Besan Aur Nariyal Sheera Recipe - How to make Besan Aur Nariyal Sheera

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Coarse gram flour (besan) 1/4 cup

  • Scraped coconut 1 cup

  • Desi ghee 4 tablespoons

  • Sugar 1 cup

  • Semolina (rawa/suji) 1 1/2 cups

  • Almonds coarsely powdered15

  • Pistachios coarsely powdered15

  • Milk 1 cup

Method

Step 1

Heat ghee in a deep non stick pan. Heat 2½ cups water in another non stick pan. Add sugar and cook to make a syrup.When ghee melts add gram flour and saute for 3-4 minutes. Add semolina and continue to saute till lightly coloured and fragrant.

Step 2

Add hot syrup and mix well and cook, covered, on medium heat till all moisture gets absorbed.Heat another non stick pan, add coconut and roast on medium heat, stirring continuously, till lightly coloured and fragrant.

Step 3

Add almond powder and pistachio powder and continue to roast. Add this to the sheera and mix well. Add milk and mix till it gets completely absorbed.

Step 4

Transfer into a serving plate, sprinkle pistachio powder on top and serve hot.

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