Carrot halva with pistachios
8 servings
70 minutes
Carrot halva with pistachios is an exquisite dessert of Arabic cuisine, filled with the warmth of Eastern traditions. This sweet masterpiece, dating back to ancient times, combines the velvety texture of stewed carrots with the rich aroma of cardamom. The thick milk stew adds tenderness to the dish, while the sweetness of raisins and the crunch of pistachios create a harmony of flavors. Serving it with chilled sour cream adds freshness and makes the halva truly delightful. This treat is perfect for a cozy family evening or a festive table, surprising guests with its unusual structure and subtle spices.
1
Grate the carrot on a coarse grater.
- Carrot: 700 g
2
Crush the cardamom pods.
- Cardamom: 8 pieces
3
Place the carrots, milk, and cardamom pods in a heavy-bottomed pot and bring to a boil. Then simmer the mixture uncovered for 50 minutes, stirring occasionally.
- Carrot: 700 g
- Milk: 3 glasss
- Cardamom: 8 pieces
4
Heat vegetable oil in a deep pan, add the carrot mixture, and fry for 10-15 minutes. Add sugar, raisins, and half of the crushed pistachios. Mix well. Keep on heat for another 1-2 minutes to warm the mixture thoroughly.
- Vegetable oil: 0.3 glass
- Carrot: 700 g
- Sugar: 0.3 glass
- Raisin: 2 tablespoons
- Pistachios: 0.5 glass
5
Serve warm, drizzled with sour cream and sprinkled with remaining pistachios.
- Sour cream: 1 jar
- Pistachios: 0.5 glass