Coarse gram flour (besan)
1 1/2 cups
Almonds coarsely powdered
Pistachios coarsely powdered
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.
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.
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.
Transfer into a serving plate, sprinkle pistachio powder on top and serve hot.