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  • Writer's pictureKomal Soni

Gajar Halwa Samosa

๐Ÿ’› Ingredients ๐Ÿ’›

For Gajar Halwa:

  • 4 cups carrots, peeled and grated

  • 4 cups whole milk

  • 4 tablespoons ghee

  • 10-12 tablespoons sugar or as required

  • 1 teaspoon cardamom powder

  • 1 pinch saffron strands

  • Few drops orange food color (optional)

For Samosa chapati:

Combine the following and make a stiff dough:

  • 1 cup all purpose flour

  • 1.5 tablespoons sugar

  • 2 tablespoons ghee

  • Few drops of green food color (optional)

  • Water as needed

  • Ghee for frying

๐Ÿ’š Instructions ๐Ÿ’š

For Gajar Halwa:

  • In a deep pan, combine milk and grated carrots.

  • On a medium flame, bring the mixture to a boil and let it simmer by stirring in between.

  • The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

  • When the milk has reduced, add the ghee, sugar, powdered cardamom, saffron and food color (if using) to the mixture.

  • Stir well and continue to simmer and cook on a low flame.

  • Do keep on stirring the halwa in between.

  • Simmer the halwa till all the milk is evaporated.

  • Let it cool slightly.

Making samosa:

  • Divide dough into equal portions and roll it into small balls.

  • Roll into oval chapatis. Apply ghee if sticking.

  • Cut each oval into half from the center.

  • Take one piece in your hand, apply some water to the edges, and shape in a cone.

  • Fill the cones with gajar halwa and seal them.

  • In a kadai, heat ghee and deep fry all the samosas until golden.

  • Serve hot with vanilla ice cream or as it is.

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