Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

 

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. They are good option to be packed  for potluck party or picnic and a healthy afterschool snack for kids.

After we make gulab jamuns or rasgulla, we often end up with left over sugar syrup or chasni. This sugar syrup can stay refrigerated for 15 days. Different dishes can be made with the left over syrup such as shakkar para, sweet puri, sweet bhakri, or sweet puda. I decided to make sheera balls from it. After the sweets from the festivals are over and after a gap of few days if you want to eat something sweet then this carrot sooji sheera balls are a very good option to make and treat your sweet buds.

My mother (Rekha Ramolia) makes carrot sooji sheera for us often. I really like the colour, texture and taste of this sheera. She makes it frequently during winters when nice red carrots are available in India. It can be made with the orange carrots too. So I thought of using the recipe and give it a twist. The main ingredients to make sheera is semolina, milk, sugar and ghee.

Since I had sugar syrup and I wanted to use it, I have used milk powder in place of milk. The sugar syrup and milk powder has sugar so add sugar only if necessary. I have added little sugar. Carrot gives nice bright color to the sheera. You can serve the sheera once it is cooked with some chopped nuts and raisins.

To give it a twist, I shaped the sheera into small balls and served them in a small mini cupcake liners. They looked very attractive and very easy to pick up with hands and eat. My son (Aarav) was happy to enjoy them for his afterschool snack and ate 5-6 balls.

They are thus a very good option to carry them to a potluck get together or picnic.

So friends do make this easy and quick dessert with  the left over sugar syrup for your family and friends and do share your feedback with me.

Till then Khao dilse, khilao dile aur banao dilse…

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
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5 from 2 votes

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. They are good option to be packed  for potluck party or picnic and a healthy afterschool snack for kids.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, sweet
Cuisine: Indian
Keyword: afterschoolsnack, celebration, dessert, festivalfood, halwa, indiansweet, kids, picnic, potluck, sheera, Sweet, winterdessert
Servings: 25 balls
Calories: 130kcal

Ingredients

  • 2 tbsp ghee clarified butter
  • 3/4 cup semolina sooji
  • 2 cup sugar syrup
  • 1 cup milk powder
  • 2 cup carrot grated, approx 2 carrots
  • 1 tsp cardamom powder

Instructions

  • Put the left over sugar syrup (Chasni) to boil. (I have  left over sugar syrup from rasgulla. It has saffron and cardamom pods in it).
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Meanwhile while the sugar syrup is put to boil, heat ghee in a thick bottom pan or a non stick pan.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Once the ghee is heated and melted, add semolina and keep heat on low.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Roast the semolina on low heat for 2-3 minutes. Then add grated carrots. Saute the mixture on medium heat.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Saute the mixture on medium heat till the carrots soften. It will take around 7-8 minutes. 
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Add milk powder and mix well.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • The sugar syrup has started boiling. Switch off the heat.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Add the hot sugar syrup to the semolina carrot mixture in batches.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Add all the sugar syrup and mix well. The semolina will start absorbing the sugar syrup. Keep the heat on low and cover the pan with lid and cook for 2-3 minutes.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Now remove the lid, the sugar syrup is absorbed nicely. Now add cardamom powder and sugar if needed.  Mix well.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Cover and cook for 2 more minutes on low heat. The syrup is absorbed well. The carrot sheera is ready. (At this stage, you can add dry nuts , raisins and serve the sheera warm). 
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Or now for the twist, let the sheera come at a stage where it is easy to handle with hands. Grease your hands with ghee and take small portion of sheera and roll between your palms to make a smooth round ball. Similarly make remaining sheera balls.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
  • Put the sheera balls in small cup cake liners and serve them. They can be refrigerated for a week. They are easy to carry them for a potluck or picnic and a healthy afterschool snack for kids.
    Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

Nutrition

Calories: 130kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 127mg | Sugar: 22g | Vitamin A: 1760IU | Vitamin C: 1.1mg | Calcium: 54mg | Iron: 1.3mg

 

2 thoughts on “Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

  • August 22, 2019 at 10:57 am
    Permalink

    Like the idea of making this delicious sweet. Thank you for sharing..

    Reply
  • August 23, 2019 at 11:20 am
    Permalink

    Very easy tasty and quick recipe i like colour and texture of it…

    Reply

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