When Carrot Halwa played hide 'n seek with Wantons

Whenever we eat out at Chinese restaurants, all I look forward to is to order deserts. I have a soft spot for Chinese sweet somethings. Darsan is my all-time favourite! Only cuisine Abbas is fond of other than Indian is Chinese. I recently ordered a book online on 'Chinese Cooking' by Sanjeev Kapoor. There are recipes of soups, starters, main course and desserts. One of the items in dessert section read Mango Wantons. It called for dried mango pulp filled in wantons. Since I had made Carrot Halwa a day before, I screamed 'Eureka!'. The sudden urge to twist the tale of Wantons hit me and I made this after 10 PM in the night on Abbas's birthday (Although I had made cake and Payesh that day). Sanjeev Kapoor had ice-creams as serving suggestion. But since I had Payesh / Payasam, served with that. My Wanton wrappers for the first trial had turned out a bit thick leaving some parts of the interior uncooked. Make sure you roll the dough as thin as 1mm in thickness. Will post my Carrot Halwa recipe when I prepare it next. Coz I couln't click this time around.

Ingredients:

For filling:

Carrot Halwa - 1/2 cup

For Wanton Wrappers:

Maida - 1/2 cup

Warm water - 1/4 cup

Oil for deep frying

Method:

1. Knead maida with warm water to make a firm dough.

2. Roll the dough into a large thin square sheet, about one millimetre think. Cut the sheet into three-inch squares.

3. Place the carrot halwa in the centre of each square. Fold into a triangle. Twist the two edges of the folded sides and bring them together, moistening the ends with water to seal.

4. Heat the oil in a wok and deep fry the wantons till golden. Drain on absorbent paper.

5. Serve hot with vanilla ice-cream.

This goes out to Priya's Bookmarked Recipes - Every Tuesday Event