Carrot Sheera is a heat, comforting Indian dessert that turns the only components into one thing actually festive. Made with wonderful semolina, ghee, and candy grated carrots, this fast halwa comes collectively in underneath half-hour and immediately fills the kitchen with probably the most inviting aroma. It’s homely but celebratory; the form of candy that feels good for pujas, household gatherings, or everytime you need to deal with your self to one thing particular.
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“Sheera” or “Sooji ka Halwa” is a kind of basic Indian sweets that seems like house to me. It’s made by roasting semolina (sooji/rava) in ghee after which cooking it with milk or water and sugar till it turns right into a delicate, pudding-like dessert.
My mother’s model is further particular! Her Carrot Sheera takes the normal recipe and makes it much more vibrant with the addition of grated carrots and a touch of floral fruit essence. She additionally stirs in slightly entire wheat flour and besan (gram flour), which provides it a nutty, creamy depth that makes each spoonful so comforting.
You might have tried Carrot Halwa, which is a extra standard Indian dessert. Carrot Sheera, however, comes collectively extra simply and wishes solely a handful of easy components which can be staples in most Indian kitchens. If you’re keen on Sheera as a lot as I do, make sure to additionally strive my Banana Sheera and Pineapple Sheera for extra scrumptious variations.
Ingredient Notes
When making Carrot Sheera, I like to make use of Fine Semolina (Rava/Sooji) for the softest, melt-in-your-mouth texture. Rava is available in two sorts: coarse, which is often used for savory dishes like upma or dhokla, and wonderful, which is ideal for sweets reminiscent of sheera or ladoo. If you solely have coarse rava readily available, you’ll be able to pulse it in a grinder earlier than roasting, or just roast it slightly longer and add a bit of additional water so the sheera stays delicate and would not dry out.
How to Make Carrot Sheera
Add ghee, sooji, gram flour, and entire wheat flour to a medium pan. Roast on low to medium warmth for 8 to 10 minutes or till the flour turns mild golden brown and fragrant. Take out the roasted flour and reserve.
In the identical pan, roast carrots with the remaining ghee for 4 to five minutes. Add water to the pan and produce it to a boil.
Add the roasted flours and blend nicely. Cook coated for five minutes. Add sugar and raisins. Mix nicely and cook dinner coated for one more 5 minutes. Garnish with nuts.
Carrot Sheera will be served sizzling, heat, or at room temperature.
Carrot Sheera is a kind of timeless recipes that brings consolation and pleasure with each chew. Whether you make it for a competition, a household gathering, or simply to fulfill a candy craving, its delicate texture, mild heat, and homely flavors by no means disappoint. The better part is that it is also a terrific make-ahead recipe; you’ll be able to put together it a day upfront and easily heat it up within the microwave earlier than serving.
Leftovers hold nicely in an hermetic container within the fridge for as much as 3 days, and you may even freeze parts for a number of weeks. Just reheat gently on the stovetop or within the microwave.
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Recipe
Carrot Sheera (Quick & Easy Indian Dessert)
A fast and scrumptious Indian dessert made with wonderful semolina, grated carrots, ghee, and sugar. This sheera comes collectively in underneath half-hour with just some pantry staples; excellent for festive events or a candy deal with anytime.
Servings: 6
Calories: 390kcal
Instructions
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Heat half of the ghee in a medium pan. Add the sooji, besan, and wheat flour, and roast over low to medium warmth, stirring continuously for 8 to 10 minutes till the sooji turns golden brown. Take all of it out and reserve.
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In the identical pan add remaining ghee and shredded carrots and cook dinner coated for five minutes or till the carrots soften. Stir it few instances in between.
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Add water to the pan with carrots and produce to boil.
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Add the roasted sooji to the pan, stir nicely and canopy the pan. Cook for 2-3 minutes on low warmth.
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Add sugar and raisins and canopy the pan for two minutes.
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Turn off the warmth and add the blended fruit essence. Garnish with raisins, sliced almonds and pistachios.
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 32mg | Potassium: 268mg | Fiber: 3g | Sugar: 27g | Vitamin A: 7130IU | Vitamin C: 2.8mg | Calcium: 25mg | Iron: 1.7mg
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