My father-in-law loves Indian sweets, so we make gajar halwa (carrot Indian sweets) very often at home. There was still leftover by the end of the day, and you know my motto: "waste not, want not!". I've made a carrot cheesecake recently using halwa. This time, I was inspired by the pistachio galettes des Rois I made earlier this year. I addded ground pistachios and kewra to keep the Indian-themed ingredients and folded the halwa mixture as if I was making a tarte amandine, using a different type of nut cream. I finally wrapped the carrot cream in puff pastry, empanada-style and can be served with powdered sugar or drizzled with kewra syrup.
These little puff pastries pair perfectly with hot mint tea. Next time you have friends over for tea, this is the perfect treats that are both so unique and reminiscent of oriental sweets. Enjoy!
Set of dough presses.