Carrot Sheera is a blissful and EASY Indian dessert with fine semolina and carrots that makes any occasion a celebration.
What is Sheera
"Sheera" or "Sooji ka Halwa" is a sweet Indian dish made with rava {wheat semolina} also known as sooji. Although there are many variations of this dish, the basic recipe has sooji roasted in ghee and then cooked in milk or water along with sugar to a creamy pudding-like consistency.
My mom's signature recipe, this Carrot Sheera uses the basic traditional Sheera recipe with a healthy addition of grated carrots laced with floral fruit essence. In addition to sooji my mom also adds whole wheat flour and besan (gram flour) to this halwa for earthy-creamy flavors.
What is Semolima
- Semolina is commonly known as Rava or Sooji is coarse-ground wheat.
- Rava or Sooji comes in 2 varieties: fine or coarse.
- Coarse Rava is usually used to make Indian savories such as upma, idli, and dhokla.
- Fine Rava is used to make desserts such as sheera or ladoo.
Process
- Add sooji, gram flour, whole wheat flour, and homemade ghee to a medium pan. Slow roast on low-medium heat for 8 to 10 minutes or until the flours turn light golden brown and aromatic. Take out the roasted flours and reserve.
- In the same pan roast carrots with remaining ghee for 4 to 5 minutes.
- Next, add the roasted flours and water to the pan. Mix well and cook covered for 5 minutes.
- Add sugar and mix well. Cook covered for another 5 minutes.
Serving
Garnish with raisins and nuts. Carrot Sheera can be served hot, warm, or at room temperature.
Did you enjoy this Carrot Sheera? Here are some of our other variations on the classic Sheera:
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Carrot Sheera
Ingredients
- 1 cup fine sooji rava
- 1 tablespoon gram flour/besan
- 1 tablespoon whole wheat flour
- 6 tablespoons 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
- Roast sooji, besan, and wheat flour on low-medium heat with half the ghee. Stirring frequently until the sooji is golden brown. Keep aside.
- 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
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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.