Carrot halwa spring rolls

Carrot halwa spring rolls

Celebrated chef Vivek Singh shares his sweet Indian recipe for carrot halwa spring rolls. Great for a Diwali or Bonfire Night celebration.

Carrot halwa spring rolls

For more feasting dishes from Vivek, check out his celebration dinner menu. 

  • Serves icon Makes 6
  • Time icon Hands-on time 45 min, oven time 20-25 min, plus chilling

Celebrated chef Vivek Singh shares his sweet Indian recipe for carrot halwa spring rolls. Great for a Diwali or Bonfire Night celebration.

For more feasting dishes from Vivek, check out his celebration dinner menu. 

Nutrition: per serving

Calories
440kcals
Fat
26.8g (15.9g saturated)
Protein
6.2g
Carbohydrates
42g (32g sugars)
Fibre
3.4g
Salt
0.3g

Per roll

Ingredients

  • 100g ghee or clarified butter
  • 500g carrots, grated
  • 3 green cardamom pods, seeds removed and ground in a pestle and mortar
  • 100g caster sugar
  • 2 tbsp raisins
  • 250ml evaporated milk
  • 3 filo pastry sheets, cut in half widthways into squares
  • 40g unsalted butter, melted
  • Icing sugar to dust
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Melt the ghee or clarified butter in a large frying pan, then add the grated carrots and ground cardamom seeds and fry gently for 10 minutes or until the juice from the carrots has evaporated. Sprinkle in the sugar and raisins, then cook for another 5 minutes or until the sugar melts.
  2. Add the evaporated milk and cook for about 20 minutes, stirring often, until the mixture takes on the look of orange-coloured fudge.
  3. Spread out on a baking tray and cool a little, then chill for about 30 minutes until completely cold.
  4. Brush a piece of filo with melted butter. Put a sixth of the carrot mixture towards one corner of the filo. Fold the corner over the mixture, then keep rolling the filo diagonally almost to the end of the strip. Fold in both ends, then roll up the last corner and seal with melted butter – it should look like a spring roll. Put on a baking sheet, seam-side down. Repeat to make 6 rolls. Brush the rolls with the remaining melted butter, then bake for 20-25 minutes until golden and crisp. Serve straightaway, dusted with icing sugar.

Nutrition

Per roll

Nutrition: per serving
Calories
440kcals
Fat
26.8g (15.9g saturated)
Protein
6.2g
Carbohydrates
42g (32g sugars)
Fibre
3.4g
Salt
0.3g

delicious. tips

  1. You could cut the filo into smaller pieces for canapé versions.

  2. The finished rolls will keep for 24 hours in a sealed container. Warm through before serving.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Snacks and nibbles

Healthier vegetable spring rolls

These bundles of veg, encased in crispy pastry are brilliant...

Save recipe icon Save recipe icon Save recipe

Canapés

Deep-fried spring rolls

”I learned how to make these when I was a...

Save recipe icon Save recipe icon Save recipe

Fakeaways

Quick spring rolls

These Chinese spring rolls are healthier than the take-away version...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.