Carrot halwa spring rolls
- October 2016
- Makes 6
- 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.
- 26.8g (15.9g saturated)
- 42g (32g sugars)
- 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
- 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.
- Add the evaporated milk and cook for about 20 minutes, stirring often, until the mixture takes on the look of orange-coloured fudge.
- Spread out on a baking tray and cool a little, then chill for about 30 minutes until completely cold.
- 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.
You could cut the filo into smaller pieces for canapé versions.
The finished rolls will keep for 24 hours in a sealed container. Warm through before serving.
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