Divide the ghee between two separate pans and heat it up. Add the two different grated carrots to separate pans and sauté for 10 minutes over a low heat until the juices from the carrots evaporate. Add half the sugar, raisins and ground cardamom to each pan and cook until the sugar melts. Divide the evaporated milk between the pans and cook until each mixture takes on the look of orange-coloured fudge. Spread the mixtures on two trays and let them cool. Divide each mixture into six equal parts.

Take a spring roll pastry sheet and brush the edges with melted butter. Place on a diagonal on a work surface. Place one heap of orange carrot fudge and one heap of black carrot fudge towards the corner closest to you. Take the same corner of the pastry, fold it over the carrot and continue rolling it until you reach almost to the middle of the strip. Tuck in from both sides, then continue rolling until you reach the end of the pastry. Seal the edges with a drop of water. Repeat the same process with the remaining sheets.

Heat a deep pan of oil to 160 degrees Celsius and deep-fry the spring rolls for 4-5 minutes until they are golden brown. Drain on kitchen paper.

Serve hot with ice cream of your choice.

Tip: You could also make these smaller, and serve them as pass around desserts at the end of a canapé meal. The finished rolls will keep for 24 hours in a sealed container. Warm through before serving.