Tuesday, April 10, 2012

Carrot Raisin Rolls

The summer is just beginning but its already squeezing the juices off everyone.I really had to drag myself to the kitchen and i was bursting with this idea ever since i had the somas/gujjias on Easter day from a local shop.Thanks to Magic Mingle i made these rolls and it was super good.You must try it out to believe me!!

What will your first thought be if you hear carrots and raisins-yes gajjar ka halwa(carrot halwa) but I didn't want to make it nor did I want to make muffins or cookies.This month's magic ingredients are carrots and raisins.Some of my other blogger friends have posted some superb recipes too.

This filling in itself was yummy I was hoping i get some left over after the stuffing to finish off :) i have only made this shape to suit my fancy you can make them like traditional gujjias -semicircle shaped or even stuff them and roll them out into sweet puris.

To make these rolls you need
For the outer covering:
Maida/All purpose flour 1 cup
Pinch of baking soda
Water enough to make a soft dough
Salt optional to taste
Ghee 1 tsp

Oil to deep fry the rolls

For the stuffing:
Carrot 1 cup grated
Coconut scrapped 1 cup
Cardamoms 3nos
Raisins handful
Sugar 2 tsp
Ghee 2tsp

  • Mix the ingredients for the outer cover and leave it for atleast 2 hours so its becomes soft and pliable.
  • Heat ghee(1tsp) in a pan,add the carrots and fry until soft. 
  • Grind the coconut and cardamoms into a course powder.Now add this to the carrots too and fry until the aroma rises.
  • Add some more (1tsp) ghee and fry the raisins until they swell up.Mix this with the carrot coconut mix and once you turn off the heat add the sugar and mix well and leave to cool.
  • To make the rolls, pinch a ball of dough and roll into a small puri put a tsp of the filling toward one end of the circle and roll the sides to make a roll and seal the ends with a little water.

  • Repeat the above for all the dough and filling.The filling maybe a little excess you can relish it just as it is :) 
  • Deep fry the rolls until the outer shell is crispy.Mine only turned golden brown and so they were softer.

  • Enjoy the yummy rolls hot or cold.

 Sending this to Magic Mingle #4@Sizzling tastebuds, Coconut Event@Indian food chronicles, Only series started by pari@Foodelicious and hosted by Raji @ vegetarian tastebuds



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