This recipe requires grated red carrots and khoa/ khoya or mawa store bought or homemade.This is nothing but thick dense milk solid which can be easily made by boiling and reducing milk till moisture evaporates and becomes dense.Otherwise store bought which is used here. Sweeten the khoa by adding powdered sugar and cardamom powder. Mash thoroughly and add milk.Toss in a wok for few minutes until sugar dissolves and khoa is dry.Allow the mixture to cool down.Knead the mixture until smooth.

Spread the mixture on a sheet of cling film or butter paper.Place another cling film.Roll the mixture between sheets with a rolling pin until the layer is thin and even.Peel the upper layer of butter paper or cling film.

Meanwhile make gajar or carrot halwa or pudding.Heat ghee in a wok.Add grated carrot and stir fry 5 minutes.Add sugar and pinch of salt and toss.Saute till carrot starts releasing moisture.Mix powder milk in 1 cup warm milk and add this to the frying halwa.Cook till moisture dries up. Add chopped nuts and raisins.Toss till a nice aroma of ghee releases.

Sprinkle cardamom powder and mix well.Set aside to cool.Now start rolling the layers.Spread cooled gajar halwa as needed on rolled khoya sheet.Make sure the filling is inside.Carefully roll the khoya on cling film with gajar halwa inside.Secure both ends by twisting the cling film to seal the edges.Refrigerate the khoa log for at least 1 hour.Peel the cling sheet carefully.

Cut into 1 inch thick rolls with a sharp knife and serve at room temperature or slightly warm.Enjoy delicious Carrot Halwa Khoa Rolls with or without a drizzle of rabri.