How to make Besan Aur Nariyal Sheera - 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, Fresh coconut (ताज़ा नारियल)

Cuisine : Indian

Course : Desserts

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Besan Aur Nariyal Sheera

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Besan Aur Nariyal Sheera checkout Mohanthaal. You can also find more Desserts recipes like Double Chocolate Pudding with Strawberry Preserve, Boondi Pancake With Custard And Rooh Afza, Prune and Pear Crumble, Madgane.

Besan Aur Nariyal Sheera Recipe Card

Besan Aur Nariyal Sheera

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Besan Aur Nariyal Sheera Recipe

  • Coarse gram flour 1/4 cup

  • Fresh coconut 1 cup

  • Desi ghee 4 tablespoons

  • Sugar 1 cup

  • Semolina (rawa/suji) 1 1/2 cups

  • Almonds coarsely powdered 15

  • Pistachios coarsely powdered 15

  • Milk 1 cup


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.