Vegan Sheera
Indulge in the rich and comforting flavors of Vegan Sheera, a plant-based twist on the classic Indian dessert. Made with nutty roasted semolina, creamy coconut milk, and a touch of maple syrup for natural sweetness, this recipe is packed with aromatic cardamom and a hint of saffron for an added layer of luxury. Crunchy roasted cashew nuts, juicy raisins, and delicate almond slices elevate each bite, making it a perfect treat for festive occasions or an anytime indulgence. Ready in just 30 minutes, this dairy-free and vegan dessert is simple to prepare and can be served warm or at room temperature. Whether you're looking for a wholesome sweet dish or a unique addition to your repertoire of traditional Indian recipes, this Vegan Sheera is sure to delight!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup semolina
- 4 tablespoons coconut oil
- 2 cups coconut milk
- 1 cup water
- 1 cup maple syrup
- 5 whole cardamom pods
- 1 pinch saffron strands
- 2 tablespoons cashew nuts
- 2 tablespoons raisins
- 2 tablespoons almond slices
Instructions
Begin by heating a heavy-bottomed pan over medium heat. Add 2 tablespoons of coconut oil.
Once the oil is hot, add the cashew nuts and roast them until they are golden brown. Remove them using a slotted spoon and set aside.
In the same pan, add the raisins and saute until they are plump. Remove and set aside with the cashew nuts.
Add the remaining 2 tablespoons of coconut oil to the pan and add the semolina. Stir fry the semolina over a medium-low flame until it turns light golden and you get a nutty fragrance, about 5-7 minutes.
While roasting the semolina, in a separate pot, bring the coconut milk, water, and saffron strands to a gentle boil.
Gently crack open the cardamom pods using the back of a spoon and add them to the boiling coconut milk.
Once the semolina is roasted, gradually pour the hot coconut milk mixture into the pan. Stir continuously to avoid lumps.
Add the maple syrup to the mixture and stir well, ensuring it is evenly mixed and the semolina absorbs the liquid completely.
Reduce the heat to low, cover the pan, and cook for 5 minutes, allowing the sheera to thicken.
Remove the lid and stir in the roasted cashew nuts, plump raisins, and half of the almond slices.
Allow the sheera to cook uncovered for another 2 minutes or until it reaches your desired consistency.
Remove from heat and transfer to a serving dish. Garnish with the remaining almond slices.
Serve the Vegan Sheera warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 66.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
