Carrot Halvah Recipe

In Arabic, the word “halvah”, “halwah” or “halva” simply refers to “sweetmeat” or “sweet treat”. Thus, the term tends to be applied to many dishes suitable for dessert or as a sweet addition to a supper or afternoon tea style meal. Carrot halvah is fairly typical in the more easterly parts of the Middle East, influenced by such countries as Afghanistan and India. It’s a very simple recipe that can be eaten as a pudding (dessert) or as a small treat if you find it too sweet to have all at once. The one important thing you do need when making carrot halvah is time––it’s a time-consuming dish, so you do need to set aside a good hour to complete it properly.

Ingredients

Carrot halvah one:

  • 2.2 lb /1kg of tender, juicy carrots
  • 4 1/4 cups /1 litre of milk (dairy or soy milk)
  • 3 to 4 tablespoons clarified butter, called ghee or vegetable ghee if you don’t wish to use dairy
  • 2 heaped tablespoons of almonds
  • 2 heaped tablespoons of pistachios
  • 2 heaped tablespoons raisins
  • 3 cups /450g of sugar
  • Cardamom seeds – 1 level teaspoonful, slightly crushed with a rolling-pin

Steps

Soak the raisins in water for 30 minutes.

  • Wash and grate all the carrots.
  • Crush the nuts. Put the nuts in a Ziploc bag and crush them lightly with a rolling-pin or some other blunt heavy object. You could also blend them if preferred.
  • Heat a heavy-bottomed saucepan with a cup of water.
  • Allow the water to come to the boil and add the grated carrots.
  • Add the milk. Cook on very low heat for up to an hour, stirring at regular intervals.

Note! This is a delicate dish, it needs constant attention. Don’t leave it to cook down on its own. The milk and sugar will settle at the bottom and burn.

  • Add the sugar. Keep stirring.
  • When the sugar and milk has disappeared into the halvah, add the ghee and the crushed cardamoms. Keep stirring for another two to three minutes.
  • Remove from heat. Put the halvah into a serving dish, and garnish with the raisins and crushed nuts. Halvah can be served hot, or pressed into a shallow dish and served cold.