Recipe: Perfect Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

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. Add to My Recipes (see Menu) 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).

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. Chashni or sweet sugar syrup envelopes our favourite desserts like rasgullas and gulab jamuns. You can have Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)

1. You need 2 tbsp of ghee clarified butter.
2. You need 3/4 cup of semolina sooji.
3. It’s 2 cups of sugar syrup.
4. Prepare 1 cup of milk powder.
5. Prepare 1 tsp of cardamom powder.
6. Prepare 2 cups of carrot grated, approx 2 carrots.

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. This video depicts an easy way to utilize leftover chashni(sugar syrup) from rasgulla, gulabjamun. This is perfect recipe for making Shakkarpare (शंकरपाळी).

Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) instructions

1. 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..
2. 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..
3. The sugar syrup has started boiling. Switch off the heat. Add the hot sugar syrup to the semolina carrot mixture in batches..
4. 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..
5. 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)..
6. 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..
7. 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..

Leftover Sugar syrup recipe – Shakkarpara from Leftover Chashni Knead wheat flour with the sugar syrup add little ghee and fennel seeds in to a tight dough. Divide the dough into small balls. Roll each ball into a small bread or puri with the help of Mix wheat flour with sugar syrup to attain batter of ribbon cut consistency. Don't waste leftover sugar syrup,watch this video & prepare best sweet with maida and sugar syrup.