Carrot Halwa Gujiya

For Pastry Dough: 120g Whole Wheat Flour 125g Plain Flour 1/4 tsp Salt 60-75ml Water 2 tbsp Ghee Oil for frying For Carrot Halwa Filling: 200g Grated Carrots 250ml Milk 50g Sugar (adjust to taste) 50g Khoya 15g Ghee 1/4 tsp Cardamom Powder

To make the pastry: Add the plain flour, whole wheat flour and salt to a bowl. Crumble the ghee into flour mixture. Rub and mix the ghee with the flours to form a bread crumb like texture. Add water in parts and knead into a dough. Knead the dough until it is firm and tight. Cover with a damp cloth and set aside for 30 minutes. To make the filling: Heat 1 tbsp ghee in a pan, add grated carrots, and sauté for 5 minutes Turn down to a medium heat and add sugar to the carrots Pour in milk and cook on medium heat until it evaporates Sprinkle over the khoya and mix well Cook until the mixture thickens, then let it cool completely Once the dough has rested, cut into 12 equal size parts and roll into balls. Once rolled, cover again with a damp cloth. Dust the rolling board lightly with some flour and use a rolling pin to roll each ball into a small circle (around 4-5 inches). Rolling without flour is ideal, so don't add too much flour to your board. With your fingertip or a pastry brush, apply water to the edge of the circle. Place around 1.5 tbsp of the Carrot Halwa filling on one side of the circle, keeping the edges empty. Carefully, bring together both the edges and join, pressing them together gently. Seal the gujiya with a fork. Deep fry in a pan of oil until golden brown.