18 April, 2018

RED/WINTER CARROT SAJJIGE/SHEERA with the goodness of milk and jaggery

One more type of sheera, but this time using a vegetable but not fruit. Tried this recipe for the first time and it’s a big hit !! happy me. During winter we get plenty of red carrots here in Gurgaon, and still they are available in the market. Today is an auspicious day of akshaya truteeya/akshaya tadige, so wanted to make some sweet and tried making sajjige/sheera using red carrot or winter carrot. As it contains semolina and jaggery, it can also be consumed by people with diabetes, but in small/less quantity. I have cooked the semolina /sooji using only milk, and it tasted yum yum … but you can make it using half milk and half water or with only water.

Find here some more recipes using carrot ⇒ carrot chutney , carrot sweet paratha , red carrot/winter carrot chutney , carrot almond milk shake , carrot juice , carrot Kesari , carrot saaru , beetroot-carrot Palya/subji , carrot halwa using jaggery , carrot custard , carrot Poori

Ingredients :

Semolina/sooji/rave – 1/2 cup
Carrot – 1/2 cup
Jaggery syrup – 1 cup (add little water to powdered jaggery and bring it to boil, remove from the fire once all the jaggery is melted, pass it through the strainer and keep it aside)
Ghee – 2&1/2 tbsp
Cloves – 4 to 6
Cashew nuts – 1/4 cup
Milk – 1&1/2 cup
Cardamom powder – 1/4 tsp
Edible camphor – a pinch (optional)

PROCEDURE :

Roast the semolina without burning (you can use little ghee for roasting out of 2&1/2 tbsp)
Heat 1&1/2 tbsp of ghee in a pan, add in cloves, cashew nuts and carrot, saute till raw smell goes

Now add in roasted semolina and milk, keep the flame on low and allow it to get cooked OR cook roasted semolina in milk separately and then add it now here