Gajar ka Halwa Spring Rolls

A fusion dessert combining the traditional Indian carrot halwa with crispy spring roll wrappers, served with a cooling scoop of vanilla ice cream or coconut cream.

Prep Time

20 minutes

Total Time

45 minutes

Calories

530 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.59/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Dessert•Bread

Cuisine:

Indian•Thai

Ingredients

Servings

500gCarrots(Peeled and grated)

£0.45

3tablespoonsGhee(Clarified butter)

£0.75

1cupMilk(Full fat milk recommended)

£0.30

0.5cupSugar(Adjust to taste)

£0.20

0.5teaspoonCardamom Powder(Freshly ground for best flavor)

£0.35

2tablespoonsAlmonds(Chopped)

£0.40

2tablespoonsCashews(Chopped)

£0.50

2tablespoonsRaisins(Optional)

£0.25

8wrappersSpring Roll Wrappers(Large size)

£1.50

1tablespoonAll-Purpose Flour(For slurry)

£0.05

2tablespoonsWater(For slurry)

As neededVegetable Oil(For deep frying)

£0.10

As neededVanilla Ice Cream or Coconut Cream(For serving)

£1.50

Total Cost

£6.35

£1.59 per serving

Instructions

1.
**Prepare the Halwa:** Heat ghee in a large pan over medium heat. Add the grated carrots and sauté for 8-10 minutes, stirring frequently, until the carrots soften and release their moisture.
2.
Add milk to the pan and bring to a simmer. Cook until the milk is absorbed and the carrots are tender, stirring occasionally to prevent sticking. This will take about 10-15 minutes.
3.
Stir in the sugar and cardamom powder. Cook for another 5-7 minutes, until the sugar dissolves and the halwa thickens. Add the chopped almonds, cashews, and raisins (if using). Mix well and remove from heat. Let the halwa cool slightly.
4.
**Prepare the Slurry:** In a small bowl, mix the all-purpose flour with water to form a smooth slurry. This will be used to seal the spring rolls.
5.
**Assemble the Spring Rolls:** Lay a spring roll wrapper on a flat surface. Place a generous spoonful (about 2-3 tablespoons) of the cooled halwa in the center of the wrapper.
6.
Fold the sides of the wrapper over the halwa, then fold the bottom corner over the filling. Roll tightly to form a spring roll. Use the flour slurry to seal the final edge of the wrapper.
7.
Repeat with the remaining wrappers and halwa.
8.
**Deep Fry the Spring Rolls:** Heat vegetable oil in a deep fryer or deep pot to 350°F (175°C).
9.
Carefully place the spring rolls in the hot oil, a few at a time, and deep fry for 2-3 minutes per side, or until golden brown and crispy.
10.
Remove the spring rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11.
**Serve:** Serve the Gajar ka Halwa Spring Rolls warm with a dollop of vanilla ice cream or coconut cream.

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My Notes

Nutrition Information

Nutrition per serving (220g)

530 kcal / 2217 kJ

Carbs

67.6g

26% of RDA

Fat

27.5g

39% of RDA

Protein

7.7g

15% of RDA

Detailed Breakdown

Fibre

6.8 g

23% of RDA

Sugar

43.4 g

48% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

14.5 g

73% of RDA

Chef's Tips

Adjust the amount of sugar according to your preference and the sweetness of the carrots.

Make sure the halwa is not too wet before stuffing it into the spring roll wrappers, or they may become soggy.

Do not overcrowd the deep fryer, as this will lower the oil temperature and result in soggy spring rolls.

For a richer flavor, add a tablespoon of khoya (milk solids) to the halwa during the last few minutes of cooking.

You can also bake the spring rolls for a healthier option. Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.

Cooking Equipment

Large Pan or Wok

Deep Fryer or Deep Pot

Slotted Spoon

Small Bowl

Mixing Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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