Heat 1 tbsp ghee in a pan. Sauté grated carrots for 5 minutes until the raw smell disappears.
Add 1/4 cup milk, cover, and cook on low heat for 8 minutes until carrots are tender.
Add sugar and cook until the liquid evaporates.
Turn heat to low. Stir in the milk powder gradually. It will thicken and create a grainy “khoya” texture.
Add the remaining ghee and cardamom powder. Cook until the halwa is dry and leaves the sides of the pan. Cool completely.
Preheat oven to 200°C (400°F).
Roll out the pastry sheet and cut into rectangles.
Place 1-2 tbsp of dry halwa on one side of each rectangle.
Fold the edges and roll tightly. Seal the ends with a fork
Brush the top with milk for a golden shine.
Bake for 10-15 until the pastry is puffed and golden brown.Ready for serve.
