The goodness of fresh sweet carrots and dates combine to make these rolls that are a brilliant sugar-free option for a dessert or snack.
Sieve refined flour. Add the rice flour, 1/4th teaspoon cinnamon powder (optional) and 1 tablespoon ghee.
Mix the flour and ghee for 6-7 minutes until the flour has a crumbly texture and holds shape when you make a lump.
Add water by the tablespoon and kneed a tight dough. Cover and rest for 15 minutes.
In a non-stick pan / kadhai, heat 1 tablespoon ghee.
Add the freshly grated carrots and roast for 2-3 minutes, until fragrant.
Mix the roughly chopped dates and stir.
Cook the carrot and date until it forms a brown mash. Make sure you keep stirring frequently or the mixture will stick to the bottom of the pan and burn.
Once the carrot-date mixture is cooked, add 1/8th teaspoon cinnamon powder, mix well and set aside to cool.
To make the rolls, divide the rested dough into lemon-sized balls (or measure out with a tablespoon).
Place a ball of dough on a plain, clean surface and roll into a small roti. Place half a tablespoon carrot-date mix in the centre of the roti, spread it a little.
Pick up two sides of the roti to bring them to the middle and overlap.
Fold in the two edges to make a small pillow. Pat the edges into place to ensure the roll is sealed. Make all rolls in a similar fashion.