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Coconut Cashew Sheera

A quick Indian dessert inspired by Tarla Dalal. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber, Soy Free.

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


Step 1

In a grinder/mixer coarsely grind the cashews. Sift the coconut flour.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Serves 6 - 8.
Coconut Cashew Sheera

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6-8


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Products Used in this Recipe

Baking Aids

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Gluten Free
Organic Coconut Flour

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