Gajar Halwa (Carrot Pudding) Baklava

Gajar Halwa (Carrot Pudding) Baklava

GAJAR HALWA FILLING (Carrot Pudding)

  • 600gms grated carrots (use food processor or hand-held grater)
  • 3 tbsp vegan butter/margarine*
  • 4 cups plant-milk (I like using soy or Oatley oat milk)
  • ½ cup raw sugar
  • 1½ tsp cardamom powder (or finely grind 8-10 green cardamom pods)
  • ½tsp cinnamon
  • 2tbsp cashew meal (finely ground cashews)
  • 3tbsp pistachio kernels
  • 3 tbsp raw cashews
  • 3 tbsp raisins/sultanas
  • 1 pinch of saffron soaked in 1 tbsp of water

SYRUP

  • 1 cup sugar
  • ½ cup water
  • Few strands of saffron
  • 2 tsp orange peel finely chopped/grated (optional)
  • Add sugar and water in a small pot and bring to boil. Add the remaining ingredients and simmer until the syrup coats the back of spoon. Keep it aside.

INGREDIENTS FOR ROLLING BAKLAVAS

  • 3 Vegan Filo pasty sheets, thawed (Mine were 18”x10”inches i.e. 46cms x 26cms in size )
  • Vegetable/light olive oil

METHOD (Filling)

  • Heat up 2 tbsp vegan butter in a deep and wide heavy bottomed pan.
  • Add carrots, milk, sugar, and spices.
  • Bring to boil on medium heat with no lid.
  • Mix in the remaining vegan butter, turn the heat to simmer and cook until the milk evaporates completely and you are left with a gooey mixture. Stir occasionally during this process to avoid burning, and the milk to boil over.
  • Add nuts, sultanas, and saffron (along with the water it was soaked in) and mix well.
  • Transfer it into a container, cover and keep it in the fridge for 2 hours before using. (If you have time keep it in the fridge overnight)

THE BAKLAVA CIGARS

  • Pre-heat the oven to 180 Deg C/355 Deg F
  • Wet two tea towels and wring them until you have squeezed out most of the water.
  • Cut the filo pastry sheets in half along the widest edge. Cover them with one of the damp tea towels.**
  • Take out one piece of filo pastry and place it front of you. Lightly brush the whole sheet with oil.
  • Place about 2 to 3 tbsp of Gajar halwa mixture at the bottom of the sheet. Mould the filling into a long sausage using your hands. Leave 1 inch gap at the bottom and at the sides.
  • Fold the bottom gap over the filling and then fold in the sides. Roll the cigar tightly over the filling. Use a little oil to seal the edge. Place the rolled cigar in a plate/on a clean surface, and cover it with the second damp towel. Repeat the process with the remaining filo pastry sheets.
  • Tightly pack them next to each other in a lined and greased baking tray. Keep the seam side down. Using a knife cut the cigars into 2 pieces and brush them with some oil.
  • Bake them for 25-35 minutes or until golden brown. Check after 25 minutes, as each oven can be a little different.
  • Take them out and let them cool completely. Brush them with cold sugar syrup and drizzle any left-over extra goodness. You can garnish with some chopped nuts.

*Can use salted or unsalted vegan butter, they both with work just fine.

**You can fold the filo sheet in half and roll the cigar in a doubled-up sheet, it’s makes rolling a little easier. In this instance you will need 6 filo pastry sheets


Older Post Newer Post