Carrot Roll...My innovation

You can make both crispy or soft rolls as you like.
You can serve soft rolls as sweet dish with main course. If you made them crispy then you can have for breakfast or evening snacks.  
For those who are calorie conscious : Use fat free sugar & minimize butter quantity.This dish will help them a lot cause carrots require more calories to digest than they have.
They are rich in dietary fiber, antioxidants & minerals.Carrots are also best to improve eye vision.So n'joy this sweet & healthy dish...


Ingredients...


For filling
Unsalted Butter/ghee : 2 tbsp
Grated carrot : 2 cup
Powdered sugar : 1 & 1/2 cup (taste the carrot & make sugar quantity less or more accordingly)
Coconut flakes/Grated coconut : 1/2 cup.
Cardamom Powder : 1 tsp


For wrapping
Bread slices : 6
Milk : 1 cup
Sugar: 1 tbsp  
For crispy rolls milk & sugar not required.


Procedure...


1. Heat the butter in pan.
2. Add coconut & coconut flakes & fry till mixture becomes soft.
3. Add sugar, cardamom powder & your mixture for filling is ready.

For wrapping:


1. Add 1 tbsp sugar in milk.Let the sugar completely dissolve.(Skip for crispy rolls)
2. Remove bread edges & into the above mixture.
3. Press slice into your both palm so that excess milk will remove.(Skip for crispy rolls)
4. Take 2 tbsp filling & keep on slice at middle, vertically.
5. Now roll the slice & keep on greased baking sheet .
(For crispy rolls : Apply milk or water at the vertical ends of slice so that rolls will not open.)

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6. Keep sheet in oven preheated to 400F for 20 mins or until colored golden brown.
7. Cut 1 slice into two & have a fun...


For better results refrigerate for 2/3 hours.
For crispy rolls :- don't refrigerate serve hot.


You can store filling in refrigerator & make a quick carrot rolls.