Carrot Sheera Recipe

OMG, you guys, this semolina carrot dessert is like a cozy hug in a bowl! The combination of golden sautéed cashews, sweet raisins, and fragrant cardamom takes me back to my childhood kitchen adventures, and I swear, it’s so easy, even my non-cooking friends would crush it.

I enjoy incorporating a jolt of color and healthfulness into my time-honored dessert recipes, and Carrot Sheera is a great example of that. Its sweet, rich base of finely grated carrots, semolina, and ghee comes close to any pudding I’ve made in terms of texture and downright deliciousness.

With a whisper of cardamom and a topping of crunchy cashews, this sheera is as nourishing as it is indulgent.

Carrot Sheera Recipe Ingredients

• Grated Carrots: Rich in vitamin A and fiber; adds natural sweetness.
• Semolina (Sooji/Rava): High in carbohydrates; gives a creamy texture.
• Ghee (Clarified Butter): Adds richness; enhances flavor and aroma.
• Sugar: Sweetener; balances flavors in the dessert.
• Cardamom Powder: Aromatic spice; adds a warming, floral note.
• Cashew Nuts: Provides healthy fats and a crunchy texture.

Carrot Sheera Recipe Ingredient Quantities

• 1 cup grated carrots
• 1/2 cup semolina (sooji/rava)
• 1/2 cup sugar
• 1/4 cup ghee (clarified butter)
• 1/4 cup milk
• 2 cups water
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped cashew nuts
• 1 tablespoon raisins
• A pinch of saffron strands (optional)
• A pinch of salt

How to Make this Carrot Sheera Recipe

1. In a medium pan, heat 1 tablespoon of ghee over medium heat. Add chopped cashew nuts and raisins. Sauté until the cashews are golden brown and the raisins are plump. Remove from heat and set aside.

2. Add the grated carrots to the same pan and sauté for about 3-4 minutes until they soften slightly. Remove from the pan and set aside.

3. Add the leftover ghee to the frying pan. When it has melted, add the semolina (sooji/rava) and reduce the heat to low, so that you can safely roast the semolina. Stir and watch it closely, so that it turns deliciously golden and aromatic. This is quintessential frying. And it is also dangerous.

4. Gradually pour in 2 cups of water, while you stir the well-roasted semolina. Be careful to avoid making any lumps, and keep stirring until the semolina does what it was meant to do: thicken the sauce.

5. Combine the mixture of sautéed carrots well into the semolina mixture.

6. Combine the milk, sugar, and a pinch of salt in the pan. Stir steadily. Stir until you can no longer tell where the milk ends and the sugar begins. Stir until, if you were to stop for just one second, you’d be a little bit lost and perhaps also a little bit scared.

7. Soak the saffron strands in a tablespoon of warm milk and add to the mixture, if using.

8. Mix in the cardamom powder well to combine flavors.

9. Prepare the sheera over a low flame until it is nearly done, and ghee has started to separate from the sides. Stir with a wooden spoon intermittently, scraping any bits that may have stuck to the bottom of the pan back into the mixture.

10. Top with warm, fried cashews and raisins. Serve warm.

Carrot Sheera Recipe Equipment Needed

1. Medium pan (or frying pan)
2. Measuring cups
3. Measuring spoons
4. Wooden spoon
5. Stirring spoon or spatula
6. Small bowl (for soaking saffron, if using)

FAQ

• Can I use whole wheat semolina instead of regular semolina?You can indeed use whole wheat semolina for a more healthful version, but the texture may be a bit off.
• Is it possible to make Carrot Sheera dairy-free?Definitely, ghee can be replaced with coconut oil, and instead of cow’s milk, you can use almond or coconut milk.
• How can I store leftover Carrot Sheera?Keep leftovers in a container that seals tight in the fridge for up to 2-3 days. Add a little milk or water when reheating to serve.
• Can I add more nuts or fruits?Absolutely! Feel free to incorporate additional nuts—such as almonds—or fruits—like chopped pineapple—into the mix.
• What is the purpose of saffron in the recipe?The Carrot Sheera’s overall taste is elevated by saffron, which adds a deep fragrance and a delicate hint of flavor.
• Is it necessary to add salt to this sweet dish?Adding a bit of salt works wonders and is essential for achieving a properly balanced flavor. Salt helps to counteract and balance the sweetness of a dish, making it taste more like itself. And it enhances all the other flavors.

Carrot Sheera Recipe Substitutions and Variations

You can use whole wheat flour or coarse rice flour, instead of semolina (sooji/rava), for a different texture.
Replace sugar with jaggery to create a wholesome, deeper flavor with hints of molasses. You might also try using coconut sugar, which has a similar flavor profile.
If you prefer a dairy-free option, you can use coconut oil or unsalted butter instead of ghee.
Substitute regular milk with almond milk or coconut milk for a vegan alternative.
To create a version without nuts, substitute sunflower seeds for the chopped cashew nuts.

Pro Tips

1. Roast Semolina with Care Ensure you roast the semolina on low heat while continuously stirring. This helps release the nutty aroma without burning it. Proper roasting is crucial for the final texture and taste of the dish.

2. Avoid Lumps When adding water to the roasted semolina, pour it in gradually and keep stirring continuously. This will help prevent lumps and ensure a smooth mixture.

3. Balance Sweetness and Flavors Taste the mixture after adding sugar and adjust accordingly. You can increase or decrease the sugar or cardamom to suit your preference, but remember that cardamom can overpower if used excessively.

4. Saffron Soak Time If using saffron, let it soak in warm milk for at least 10 minutes before adding it to the mixture. This will help release its color and flavor more effectively.

5. Ghee Separation Indicator The sheera is ready when ghee starts to separate from the mixture. Continue cooking on low heat until this happens; it enhances flavor and texture.