As its coming up to Diwali I thought I would make an Indian Diwali inspired Cinnamon Rolls, here are my Gajjar Halwa ( Carrot fudge) rolls, still have the cinnamon and sweet carrot taste in a fluffy warm slightly sweet roll covered in some cream cheese frosting!
I do enjoying playing with different flavours and recipes, then combining and tweaking! Following instructions are very hard for me these days. Diwali is now one of the favourite times of year for me in the kitchen.
Ingredients Rolls:
450g Strong White Bread Flour
50g Caster Sugar
7g Fast Acting Feast
1/2 Tsp Salt
150ml Water
150 Milk
50g Melted Butter
Ingredients Carrot Halwa:
2 Tbsp Ghee
3 Tbsp Chopped Cashews
300g Grated Carrots
200ml Milk
175g Dark Brown Sugar
1/2 Tsp Cardamom
1/2 Tsp Cinnamon
50g Sultanas
4 Tbsp Double Cream
Heat up the ghee in a large pan and toast the cashews until golden in colour, then remove and keep aside. Add the grated carrots to the heated ghee. Stir and cook the carrots for about 5 minutes until soften and cooked.
Add milk, sugar, cinnamon and cardamom then stir well and cook for a few minutes.
Add the toasted cashews and sultanas.
Simmer over medium-low heat for about 15-20 minutes until the liquid is cooked off.
Add cream once the carrots have very little liquid left and stir well.
Cook for a further 2 minutes and allow the mixture to cool.
For the bread base add the flour, sugar, yeast and salt to a large bowl. 
Mix in the warm water and milk and knead with a dough hook for about 5-10 minutes, then allow rise for about 1 hour until doubles in size.
Knock out the air, and then on a floured surface start to roll out the dough.
Roll out into a thin large rectangle, this will take awhile as the yeast makes the dough spring back, so takes a little longer.
Spread over the melted butter then spread the gajjar mixture evenly over the dough.
Roll the dough into a long swiss roll, then cut into 1 inch thick slices
Place into an oven proof dish and cover with some cling film, and allow to rise the 2nd time for at least 30 minutes.
Bake in the oven at 200c for about 25 minutes until golden brown.
Add some cream cheese frosting to finish these lovely moorish rolls!
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