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Preparation Time : 15
Cook Time : 70
Total Time : 85
fresh grated carrots 2 cups
full fat milk 1/2 litre
cardamom powder 2 tsp
sugar 1/4 cups
strands of saffron 10-12 nos
ghee 1 tbsp
spring roll sheets to wrap 8 nos
For slurry : all purpose flour 2 tbsp
water or as required to form thick paste 1/4 cups
oil to deep fry 4 cups
honey for coating 3 tbsp
Slivered nuts to garnish 2 tbsp
edible silver leaf to garnish 3 nos
In a non-stick kadhai pour milk and bring it to boil.
Reduce the flame and add grated carrot.
Cook on medium heat till it gets reduced to half.
Let it cook till milk gets completely evaporated.
Now add ghee and sugar and stir continuously on high flame.
Cook for 5 minutes and later switch off the flame. Let it cool.
To make the slurry take all purpose flour in a bowl and add water little by little till a paste of thick consistency is formed
Now a take a spring roll sheet and put 1tbsp of gajar ka halwa on sheet placing it diagonally
Start folding the sheet and cover the halwa from one corner of the sheet.
Apply the thick slurry on adjacent edges of the sheet and cover it
Repeat the process with the remaining gajar halwa and sheets
Pour oil for deep frying and let it get heated in a deep bottomed kadhai
Deep fry the halwa spring rolls on medium flame till they turn golden
Remove them on a paper towel
Now brush them with honey glaze , covering all the sides
Garnish with slivered nuts and silver leaf
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