Carrot Halwa Spring Roll
This classic Indian dessert has been popularised by Bollywood. You’ll enjoy this variation for its crispy and soft textures.
700gm grated carrots
6 tbsp ghee
1.25 cups milk
¾ tin condensed milk
100gm mawa, chopped
nuts, sugar to taste
For the sugar syrup:
100gm sugar, 50ml water,
few saffron strands,
1 tbsp rose water
For the spring rolls :
Spring roll pastry (also called Patti in local stores)
Slurry made with 1 tbsp flour and 2 tbsp
water, Oil to deep fry
Carrot halwa: Add 3 tablespoons ghee and grated carrots to a heavy bottom pan and cook for 10 minutes. Next pour in milk, and condensed milk and cook on a low flame for 45 minutes. Make sure to stir frequently. Once the halwa thickens, add nuts, mawa and sugar (if needed). Cook for 10 more minutes on low flame. Top it up with the remaining ghee.
Sugar syrup: Bring sugar and water to a boil in a pan. Keep stirring to dissolve the sugar. Reduce heat to low and let this simmer for 5 minutes. Once this syrup turns a bit thicker, switch off the flame and add saffron and rose water. Cover with a lid and set aside.
To make the spring rolls: Fill the spring roll pastry sheet with the halwa, roll and seal the ends with the slurry. Deep fry until golden brown. Remove, drain excess oil and place on a plate. Give each spring roll a generous drizzle of sugar syrup. Serve warm with ice cream.
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Chef Nilesh Limaye