Coconut Cashew SheeraContributed by: Rajashree Karwa, co-author of Flip CookbookA quick Indian dessert inspired by Tarla Dalal. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber, Soy Free.
DirectionsStep 1In a grinder/mixer coarsely grind the cashews. Sift the coconut flour.Step 2Heat 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 3In a small bowl mix the saffron with a tablespoon of water so that the color and fragrance starts releasing.Step 4Lower 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 5Dry 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. |
 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 6 - 8 Rating (Not yet rated) Products Used in this Recipe
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