Carrot Halwa Spring Rolls

Ingredients:

100g ghee or clarified butter
500g carrots, finely 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

Method:

Pre-heat your 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 has completely melted.

Stir in the evaporated milk and cook for about 20 minutes, stirring often, until the mixture takes on the look of orange-coloured fudge.

Take off the heat then spread out on a baking tray and cool a little, then chill for about 30 minutes until completely cold.

Brush your first 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.

Arrange on a baking tray, seam-side down. Repeat with the remaining filo pastry sheets to make 6 rolls. Brush the tops of the rolls with the remaining melted butter. Transfer to the centre of your pre-heated oven and bake for 20-25 minutes until golden and crisp.

Serve immediately, dusted with icing sugar.