💛 Ingredients 💛
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
💚 Instructions 💚
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.