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Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
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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.
Course Dessert, sweet
Cuisine Indian
Keyword afterschoolsnack, celebration, dessert, festivalfood, halwa, indiansweet, kids, picnic, potluck, sheera, Sweet, winterdessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 25 balls
Calories 130kcal

Ingredients

  • 2 tbsp ghee clarified butter
  • 3/4 cup semolina sooji, Use coarse semolina
  • 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