A traditional, melt-in-mouth Tamil sweet made with black urad dal, palm jaggery, and gingelly oil — ulundhu kali is rooted in puberty rituals, postpartum healing, and quiet ancestral wisdom.
In kitchens across India, the humble kesari—or sheera as it’s known in western homes—has long been a comfort sweet, quickly stirred together with rava, sugar, ghee, and cardamom. But when you add fruit to the mix, especially something as bold and zesty as candied lemon peel, it becomes something else altogether—fruit kesari or fruit sheera with a citrusy edge and soulful aroma.
This version is made with Paradise Candied Lemon Peel, slowly sautéed in ghee with cashews and a whisper of turmeric. The result? A tiny batch of sunshine—just enough for one person, made with ¼ cup rava, no food coloring, and no shortcuts. A spoonful feels nostalgic, but also new. It’s a fruit kesari that remembers its roots and a lemon sheera that’s not afraid to brighten up tradition.
Sometimes, the most memorable festive sweets aren’t the richest—they’re the ones with warmth, balance, and a story. This Lemon Sheera without food color is one such quiet delight. Made with roasted rava, ghee, and gently folded with Paradise candied lemon peel, it’s a zesty take on traditional fruit sheera—revived and refined.
Inspired by the roots of Kesari in the South and Sheera in the West, this version skips synthetic colors and leans into the natural glow of turmeric bloomed in ghee. It’s soft, citrusy, and festive without the fuss. Perfect for Bakrid mornings, afternoon sharing, or even as a mindful offering in a small brass bowl.
In olden kitchens, Kesari or Sheera got its color not from dyes, but from ghee, roasted rava, and at times a pinch of turmeric. Some homes added saffron, but most let the sweet glow naturally—simple, sacred, and unpretentious.
This Lemon Sheera brings back that quiet charm—without food color, just the warmth of tradition and a citrus twist.
Where to Buy Candied Lemon Peel
For fresh candied fruits year-round, including the lemon peel used in this recipe, please visit paradisefruitco.com – a trusted source for baking essentials and fruit sweets.
| Ingredient | Role in the Sheera |
|---|---|
| Rava (Sooji/Semolina) | The base – gives body and texture to the sheera |
| Ghee | Adds richness, flavor, and helps roast rava to golden |
| Sugar | Sweetener – kept mild to let lemon shine |
| Water | Cooks the rava and brings everything together |
| Candied Lemon Peel | The star twist – adds chewy texture and citrus zing |
| Turmeric (a pinch) | Traditional glow – replaces food coloring naturally |
| Cardamom Powder | Classic fragrant note – warm, sweet spice |
| Cashews (optional) | For bite and tradition – ghee-roasted for crunch |
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Use a pinch of turmeric sautéed in ghee. It gives a soft, natural glow without affecting flavor, just like in this Lemon Kesari.
Lemon itself wasn’t used in old kesari, but fruit sheera with pineapple or banana was. This version revives that tradition with a modern twist using candied lemon peel—giving it a citrusy edge that still feels rooted in warmth.
Yes! If you don’t have candied peel, use ¼ tsp fresh lemon zest added right before serving for a mild citrus note.
Unlike regular kesari with food color and plain flavor, this version:
Uses no artificial color
Gets its glow from turmeric
Features candied lemon peel for a sweet-tart contrast
Is a small batch kesari, ideal for mindful festivals or solo indulgence
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