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🥇 ▷ Carrot Ravioli » Simple and Healthy Recipe! ✅

Carrot Halwa or Gajar ka Halwa is a very common and popular dish in India. My husband loves it. And my mom makes the best Halwa in the world! I used wonton wrappers because it was the fastest way to make them. If you have a pasta machine, use it and stretch the ravioli… there is nothing like homemade ravioli or if you don’t have one you can also stretch them with a rolling pin. Just keep in mind the thickness of the ravioli and they should be smooth. Enjoy!

—Devangi Raval

  • 5 to 6 medium carrots, washed, stemmed, and grated

  • 1/2 cup of sugar

  • 2 tablespoons of butter

  • 1.5 cups of milk

  • 1/2 cup ricotta

  • Choice of dried fruit such as almonds, cashews, sultanas

  • 5 to 6 cardamom pods

  • wonton wrappers

  • oil for frying

  • water or egg to seal the wrappers

  1. Bring the clarified butter to a pan over medium heat and add the grated carrots. Cook carrots, stirring occasionally for about 20 minutes. Keep stirring the carrots, otherwise they may stick to the pan or burn.

  2. When the carrots are cooked for a long time and have softened enough, add the milk and ricotta and mix well. Now let it simmer until the milk has completely evaporated, mixed well and thickened. It should take about 1/2 hour or so. Keep stirring from time to time.

  3. Once you see that the milk has completely reduced, the milk should have some tiny, solid particles of dairy at this point.

  4. Add the sugar and cardamom powder and mix well.

  5. Once all the sugar has dissolved and eventually the sugar turns to syrup and you will see the halwa has liquid again, cook it while stirring constantly at this point. It shouldn’t take more than 5 minutes to burn off the sugar.

  6. In the end, what you would get is the final product. At this point you can turn off the stove. And decorate the halwa with dried fruits and sultanas.

  7. Let this mixture cool down a bit.

  8. For the Ravioli – Thaw the wonton wraps and fill them with this halwa carrot filling and carefully seal them with water. And pinch the edges well so they don’t open up during frying. You can also seal them with egg wash, but water works just as efficiently as egg wash.

  9. Heat the oil in a wok over medium-high heat to about 350 F and add all of the seared ravioli into the oil one at a time.

  10. Fry them evenly on both sides until golden brown.

  11. Drain them on absorbent paper and once drained well, place them in a serving dish with a little icing sugar and serve them with a chocolate-based sauce or spiced sauce with honey.

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