Carrot Halwa Spring Roll


To me, the word ‘authentic’ means barely anything when it comes to food, and I am sure you would agree with me.  Recipes change as they move from person to person and places. Recipes evolve, from one recipe to another. I am happiest and never stressed out when I am in my kitchen all alone. It’s all about developing recipes, writing about it, developing, writing and repeat. 

I am never tired of trying something new in fact, I love it! no matter what it is, food, sports, fashion etc. That’s very me now! 


Okay, I confess that it’s been a while, really long time since I’ve made something sweet. Two days back I had made this bowl of quick gajar halwa or carrot halwa with condensed milk, simply to satisfy my sweet cravings ( that I occasionally have). Yesterday when I opened my refrigerator I noticed a pack of spring roll sheets lying for almost a month. Really a month has gone, Ramadan is almost over and I did not make anything sweet. Exactly this is the way I reacted. 


So finally I decided to use my spring roll sheets combining with the carrot halwa I made to create something new, 

Carrot Halwa Spring Roll. 


The outcome was a fantastic recipe that could be made in batches, perfect for party, and okay to be served warm or cold. I chose to bake the spring rolls, but you can feel free to fry them up. This would be best paired with some delicious Rabdi. 


  • 5 -6 large carrot grated
  • 2 tbsp ghee ( clarified butter)
  • ½ cup full cream milk. 1/2 tin sweetened condensed milk.
  • 1 tbsp milk powder
  • 1/2 cup chopped mixed nuts 
  • 1 tbsp Cardamom powder
  • 10-12 spring roll sheets
  • Slurry ( 1tbsp all-purpose flour with 1 tbsp water) 


  1. Since it is a quick recipe, I cooked the carrots in a pressure cooker along with the milk for a 2-3 whistle, then turn the heat off.
  2. Once the pressure releases, open and let it cook for the milk to dry up.
  3. Now add ghee and saute for 4-5 minutes. This helps carrots to cook fast and also retain their shape even after cooking.
  4. Add the condensed milk at this stage and keep stirring. Now lower the heat and keep stirring occasionally, to make sure carrots are uniformly cooked and do not get burnt from the bottom. Add a tablespoon of milk powder, mix properly and let it simmer for few more minutes or till the milk is evaporated completely.
  5. once the milk evaporates, add the chopped nuts. Finally, give a good mix. And garnish with some more chopped nuts.
  6. Take a spring roll sheet and put a spoonful of the carrot halwa stuffing right in the center and then roll them really tight so that while frying the oil doesn’t go in.
  7. Now stick the corner or the last edge of the roll with the slurry paste.
  8.  Arrange your spring rolls into a baking sheet lined with a parchment paper and bake in a preheated oven at 160 degrees for 15-20 minutes until crispy golden colored. You can also pop the spring rolls into hot oil and fry until nicely golden brown color. 

Serve with some rabdi or pistachio ice cream. 

** This recipe does not require sugar since condensed milk has been used. 

Enjoy this recipe with your family and friends. Wish you all in advance EID MUBARAK!

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