Carrot Halwa spring rolls

Carrot Halwa Spring Roll

A melt in your mouth carrot halwa which is packed into spring roll pastry, deep fried and drenched in sugar syrup.

Servings: 4

Ingredients

INGREDIENTS

• 700 g grated carrots
• 3 tbsp ghee plus 3 tbsp ghee
• 1 1/4 cups milk
• 3/4 tin condensed milk
• 100 g mawa
• Chopped nuts
• Sugar to taste

For the sugar syrup

• 100 g sugar
• 50 ml water
• Few saffron strands
• 1 tbsp Rose water

For the spring rolls

• Spring roll pastry
• Slurry made with 1 tbsp flour and 2 tbsp water
• Ice cream for serving

Instructions

DIRECTIONS

To make carrot halwa

• In a heavy bottom pan, add 3 tbsp ghee and cook the grated carrots in it for 10 minutes.
• Add the milk and condensed milk and cook on low flame for 45 minutes, stirring every 10 mins.
• Add in the nuts, sugar (if needed) and mawa. Cook for 10 more minutes on low flame.
• Add in 3 tbsp more ghee.

To make sugar syrup

• In a pan add in the sugar and water. Let it come to a boil, stir for the sugar to dissolve.
• Reduce heat to low and let it simmer for 5 minutes till the syrup turns very thick.
• Switch off flame and add saffron and rose water.
• Cover with lid and keep aside.

To make the spring rolls

• Fill the spring roll pastry and seal the ends with the prepared slurry.
• Deep fry in oil.
• Pour lots of sugar syrup on the spring roll, such that the entire roll is covered lavishly with it.
• Serve warm with ice cream.

Notes

* As i was too lazy to grate the carrots, i chopped mine really fine in the food processor and it came out really good.* If you don’t want to cook for so long and need a faster gajar halwa, reduce the amount of milk to about half a cup. But i highly recommend long slow cooking.* You can omit the condensed milk amd just add sugar.* Drench the spring roll completely in sugar syrup.