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Carrot Halwa Spring Roll

A melt in your mouth carrot halwa which is packed into spring roll pastry, deep fried and drenched in sugar syrup.
Servings: 4



  • 700 g grated carrots
  • 3 tbsp ghee plus 3 tbsp ghee
  • 1 1/4 cups milk
  • 3/4 tin condensed milk
  • 100 g mawa
  • Chopped nuts
  • Sugar to taste

For the sugar syrup

  • 100 g sugar
  • 50 ml water
  • Few saffron strands
  • 1 tbsp Rose water

For the spring rolls

  • Spring roll pastry
  • Slurry made with 1 tbsp flour and 2 tbsp water
  • Icecream for serving



    To make carrot halwa

    • In a heavy bottom pan, add 3 tbsp ghee and cook the grated carrots in it for 10 minutes.
    • Add the milk and condensed milk and cook on low flame for 45 minutes, stirring every 10 mins.
    • Add in the nuts, sugar (if needed) and mawa. Cook for 10 more minutes on low flame.
    • Add in 3 tbsp more ghee.

    To make sugar syrup

    • In a pan add in the sugar and water. Let it come to a boil, stir for the sugar to dissolve.
    • Reduce heat to low and let it simmer for 5 minutes till the syrup turns very thick.
    • Switch off flame and add saffron and rose water.
    • Cover with lid and keep aside.

    To make the spring rolls

    • Fill the spring roll pastry as shown in the pictorial and seal the ends with the prepared slurry.
    • Deep fry in oil.
    • Pour lots of sugar syrup on the spring roll, such that the entire roll is covered lavishly with it.
    • Serve warm with icecream.


    * As i was too lazy to grate the carrots, i chopped mine really fine in the food processor and it came out really good.
    * If you don’t want to cook for so long and need a faster gajar halwa, reduce the amount of milk to about half a cup. But i highly recommend long slow cooking.
    * You can omit the condensed milk amd just add sugar.
    * Drench the spring roll completely in sugar syrup.