Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Coconut Cashew Sheera – A Quick Indian Dessert

Oh how I wish I had created this recipe when I was still on the SCD diet! Yes – not only is this recipe gluten free and sugar free but it is indeed SCD compliant!

Sheera is an easy indian dish that I like to call dessert but to many it’s breakfast. Sheera can be made with a variety of ingredients. The most common sheera that I know of is made with Semolina which is a very gritty flour, usually made from wheat. This is one of the Indian dishes I hold closest to my heart. In fact when I was a little kid I would pester my mom to make the wheat version of sheera for my birthday instead of cake. She would mould it into a nice round shape and stick a massive candle on it. Oh.. I even remember one time she shaped it into a heart. What amazing memories. So it’s been quite a sad sacrifice for me to forgo sheera since I’ve become gluten free.

Recently my mom gifted me a Tarla Dalal cookbook that focuses on Indian sweets. I’m a big fan of Tarla Dalal. Her books are one of the few that I like to thumb through just because I’m bored. She always has really interesting takes on the Indian cuisine or applying Indian flavors to dishes around the world. When I saw her sheera recipe that used grated coconut and cashew instead of wheat I was so excited to try it out! Since sheera is such a simple recipe, my recipe is very much like hers except I decided to use coconut flour instead of grated coconut to get a more creamy texture. Also I used honey instead of sugar because, well, sugar is just a big no-no.

Note: I developed this recipe for Bob’s Red Mill. They have provided me with samples of the coconut flour. All opinions expressed here are mine. I have not been compensated for this recipe or post. The only reason I decided to develop this recipe for them is because I love the gluten free products created by Bob’s Red Mill! I really do!


PS. I’ve shared this recipe at: Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Weekend

Coconut Cashew Sheera

Inspired by Tarla Dalal
Makes: 6 – 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ready in: 20 minutes


  • 1 cup raw cashews
  • 1 cup coconut flour (I used Bob’s Red Mill)
  • 3 tablespoons ghee (or coconut oil if vegan)
  • 3/4 cup honey
  • About 1 1/2 – 2 cups of water
  • 1/4 teaspoon ground cardamom powder (or a few pods that you crush)
  • a few strands of saffron (optional)


1. In a grinder / mixer coarsely grind the cashews.

2. Sift the coconut flour.

3. 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.

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

5. 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.

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

You'll Definitely Like These!

5 Responses to Coconut Cashew Sheera – A Quick Indian Dessert

  1. Janelle says:

    Thanks so much for sharing this awesome recipe on Allergy-Free Wednesday! Hope you’ll join us again this coming Wednesday with another great recipe!

  2. Jess says:

    Hi there, I’m new to your site, and I just made this recipe. It was quite tasty! I was wondering though, is there anything specific that is usually served with sheera? Thanks for a yummy recipe!

  3. Jess says:

    Thanks a lot for the info – I didn’t know at all that Indian sweets are usually eaten with the meal, how interesting! I also meant to mention that my one year old loves this :) I found your site while I was searching for wheat-free and dairy-free breakfast/snack ideas for him. Thanks again!

  4. Chanda says:

    Honey should not be cooked or heated directly, it makes toxic. Substitute honey with goor.

Leave a Reply

Your email address will not be published. Required fields are marked *

get cialis Online canadian pharmacy with high-quality drugs official online drugstore. Canadian pharmacy no prescription. Fda approved drugs. Approved pharmacy online. outrageous price of levitra Discount canadian pharmacy online online canadian pharmacy. The canadian pharmacy offers. Buy viagra cialis levitra without prescription best canadian pharmacy