0 0
Carrot Halva

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup whole blanched almonds
1/4 cup pistachio nut
6 tablespoons butter
1 lb carrot coarsely grated
2 1/2 cups milk
1/2 cup sugar
1/3 cup golden raisin optional

Nutritional information

287.9
Calories
160 g
Calories From Fat
17.8 g
Total Fat
7.8 g
Saturated Fat
33.6 mg
Cholesterol
182.7 mg
Sodium
29.2 g
Carbs
3.2 g
Dietary Fiber
19.5 g
Sugars
5.9 g
Protein
174g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Carrot Halva

Features:
    Cuisine:

    Love this recipe with Cardamon. I find it takes much longer to cook than 40 minutes....so used the crock pot, and substituted Agave syrup for my no sugar eaters.

    Turned out lovely for Divali party....

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Carrot Halva,This unique Indian dessert was found in the cookbook, Vancouver Entertains.,Love this recipe with Cardamon. I find it takes much longer to cook than 40 minutes….so used the crock pot, and substituted Agave syrup for my no sugar eaters. Turned out lovely for Divali party….,This came out nicely, but for a bit more authenticity you must add some ground cardamon for flavour (only about 1/2 teaspoon). It’s in pretty much all indian desserts.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 350f (180c).

    2
    Done

    Spread Almonds and Pistachio Nuts in Separate Shallow Baking Pans and Toast in Oven For 5 to 10 Minutes, Turning Once; Remove and Cool.

    3
    Done

    Heat Butter in a Saucepan.

    4
    Done

    Add Carrots; Cover and Cook For 10 Minutes.

    5
    Done

    Scald Milk in Another Saucepan; Add Milk to Carrots and Cook For 40 Minutes, Stirring Frequently, Until Milk Is Absorbed.

    6
    Done

    Add Sugar and Cook For an Additional 10 Minutes, Stirring Constantly.

    7
    Done

    Remove from Heat.

    8
    Done

    Add Almonds, and Raisins If You're Using Them.

    9
    Done

    Spread Carrot Mixture on a Large Platter and Shape Into a Mound; Decorate Surface With Pistachio Nuts.

    10
    Done

    Serve Warm or at Room Temperature.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Lemon-Ginger Chicken With Broccoli
    Dutch Baby
    next
    Dutch Baby
    Featured Image
    previous
    Lemon-Ginger Chicken With Broccoli
    Dutch Baby
    next
    Dutch Baby

    Add Your Comment

    sixteen + thirteen =