Easiest Way to Make Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) Appetizing
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni). After we make gulab jamuns or rasgulla, we often end up with left over sugar syrup or chasni. 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. Don't waste leftover sugar syrup,watch this video & prepare best sweet with maida and sugar syrup.
So the suji halwa has less sweetness or is just sweet. All the water should be absorbed and the halwa will leave the sides of the pan. If you want to make slices, then immediately pour the sooji halwa mixture in a greased pan or tray. Food preparation Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a fun thing, moreover it ends up being extra unique value if you prepare it on your own. By utilizing the following 6 active ingredients, you can begin cooking 7 steps. observe the adhering to area for you to start cooking right away.
Ingredients requirements – Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
- Provide 2 tbsp for ghee clarified butter.
- It’s 3/4 cup semolina sooji.
- Prepare 2 cups of sugar syrup.
- Provide 1 cup for milk powder.
- It’s 1 tsp – cardamom powder.
- Require 2 cups – carrot grated, approx 2 carrots.
Chashni or sweet sugar syrup envelopes our favourite desserts like rasgullas and gulab jamuns. We all can testify to have dreamed about Although we usually finish the sweets, the sugar syrup is typically left behind. Ultimately, this sugar syrup gets thrown out or is. Sugar chashni or sugar syrup is used in many Indian sweets and desserts like kasaar, moon dal halwa or seera, moog dal burfi or chakki, etc in varying consistencies.
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) making process
- Put the leftover sugar syrup (Chasni) to boil. (I have leftover sugar syrup from rasgulla. It has saffron and cardamom pods in it). Meanwhile, while the sugar syrup is put to boil, heat ghee in a thick bottom pan or a non-stick pan. Once the ghee is heated and melted, add semolina and keep heat on low..
- Roast the semolina on low heat for 2-3 minutes. Then add grated carrots. Saute the mixture on medium heat. Saute the mixture on medium heat till the carrots soften. It will take around 7-8 minutes. Add milk powder and mix well..
- The sugar syrup has started boiling. Switch off the heat. Add the hot sugar syrup to the semolina carrot mixture in batches..
- 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. Now remove the lid, the sugar syrup is absorbed nicely. Now add cardamom powder and sugar if needed. Mix well..
- 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)..
- 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..
- Put the sheera balls in small cupcake 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..
Testing the consistency Keep stirring and test the chasni for its consistency. To do this take out the spoon and put a drop in a plate. Sheera or suji halwa is a traditional Indian pudding made with semolina, ghee, sugar, cashews and raisins. Sweetener: Sugar is the most common sweetener used to make this. But some temples use jaggery along with edible.