Carrot Sheera is a warm, comforting Indian dessert that turns the simplest ingredients into something truly festive. Made with fine semolina, ghee, and sweet grated carrots, this quick halwa comes together in under 30 minutes and instantly fills the kitchen with the most inviting aroma. It's homely yet celebratory; the kind of sweet that feels just right for pujas, family gatherings, or whenever you want to treat yourself to something special.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
"Sheera" or "Sooji ka Halwa" is one of those classic Indian sweets that feels like home to me. It's made by roasting semolina (sooji/rava) in ghee and then cooking it with milk or water and sugar until it turns into a soft, pudding-like dessert.
My mom's version is extra special! Her Carrot Sheera takes the traditional recipe and makes it even more vibrant with the addition of grated carrots and a hint of floral fruit essence. She also stirs in a little whole wheat flour and besan (gram flour), which gives it a nutty, creamy depth that makes every spoonful so comforting.
You may have tried Carrot Halwa, which is a more popular Indian dessert. Carrot Sheera, on the other hand, comes together more easily and needs only a handful of simple ingredients that are staples in most Indian kitchens. If you love Sheera as much as I do, be sure to also try my Banana Sheera and Pineapple Sheera for more delicious variations.
Ingredient Notes
When making Carrot Sheera, I like to use fine semolina (rava/sooji) for the softest, melt-in-your-mouth texture. Rava comes in two types: coarse, which is usually used for savory dishes like upma or dhokla, and fine, which is perfect for sweets such as sheera or ladoo. If you only have coarse rava on hand, you can pulse it in a grinder before roasting, or simply roast it a little longer and add a bit of extra water so the sheera stays soft and doesn't dry out.
How to Make Carrot Sheera
Add ghee, sooji, gram flour, and whole wheat flour to a medium pan. Roast on low to medium heat for 8 to 10 minutes or until the flour turns light golden brown and aromatic. Take out the roasted flour and reserve.
In the same pan, roast carrots with the remaining ghee for 4 to 5 minutes. Add water to the pan and bring it to a boil.
Add the roasted flours and mix well. Cook covered for 5 minutes. Add sugar and raisins. Mix well and cook covered for another 5 minutes. Garnish with nuts.
Carrot Sheera can be served hot, warm, or at room temperature.
Carrot Sheera is one of those timeless recipes that brings comfort and joy with every bite. Whether you make it for a festival, a family gathering, or just to satisfy a sweet craving, its soft texture, gentle warmth, and homely flavors never disappoint. The best part is that it's also a great make-ahead recipe; you can prepare it a day in advance and simply warm it up in the microwave before serving.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days, and you can even freeze portions for a few weeks. Just reheat gently on the stovetop or in the microwave.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Carrot Sheera (Quick & Easy Indian Dessert)
Recipe Video
Ingredients
- 1 cup fine sooji rava
- 1 tablespoon gram flour/besan
- 1 tablespoon whole wheat flour
- ½ cup ghee divided
- 2 cups carrots peeled and grated
- 2 cups water
- ¾ cup sugar
- 10 almonds sliced
- 10 pistachios sliced
- 2 tablespoons raisins
- 1 teaspoon mixed fruit or vanilla essence
Instructions
- Heat half of the ghee in a medium pan. Add the sooji, besan, and wheat flour, and roast over low to medium heat, stirring frequently for 8 to 10 minutes until the sooji turns golden brown. Take it all out and reserve.
- In the same pan add remaining ghee and shredded carrots and cook covered for 5 minutes or until the carrots soften. Stir it few times in between.
- Add water to the pan with carrots and bring to boil.
- Add the roasted sooji to the pan, stir well and cover the pan. Cook for 2-3 minutes on low heat.
- Add sugar and raisins and cover the pan for 2 minutes.
- Turn off the heat and add the mixed fruit essence. Garnish with raisins, sliced almonds and pistachios.
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
JD says
Now I am craving for it 😀
Archana says
Make it it super easy!!
Anuradha Mukherjee says
This is divine.
Archana says
It sure is! Thank you
Deepa Doddihal says
Had forgotten that we used to make Carrot Sheera a lot growing up. You made me nostalgic! Made it and turned out awesome . It surely will be a family favorite going ahead. Thank you.
Shonima says
The recipe looks great but I just had one point. Using ghee in the recipe makes in unfriendly for vegans. Vegans do not use dairy products, ghee, butter, honey etc. So this doesn't serve the purpose of a vegan friendly dessert option.