Carrot halva
4 servings
50 minutes
Carrot halva is a delightful treat that combines the tenderness of milk, the aroma of spices, and the rich flavor of nuts. Although halva is traditionally associated with Eastern cuisine, the carrot version has found its place in European gastronomy. Carrots slowly stewed in milk and butter take on a rich caramel hue, while nuts and cardamom add a refined depth of flavor to the dish. Sweet, creamy, and slightly spicy – this halva is perfect for cozy evenings or festive treats. It can be served as a standalone dessert adorned with pistachios or used as an accompaniment to other sweet dishes. This is not just a treat but a true culinary masterpiece filled with warmth and rich flavor.
1
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 900 g
2
Put the carrots in a pot, pour in milk, and place on low heat. Stir the carrots occasionally and let the milk evaporate.
- Carrot: 900 g
- Milk: 1.2 l
3
Add butter or melted butter and fry the carrots until the milk and liquid or the resulting juice completely evaporate.
- Butter: 120 g
- Melted butter: 2 tablespoons
4
Add sugar and powdered milk and simmer for 5 minutes. Important: sugar is added only after the carrots are fried, otherwise the carrots will be mushy and the dish's taste will be spoiled.
- Sugar: 2 tablespoons
- Dry milk: 2 tablespoons
5
Grind pistachios, cashews, and almonds (previously blanched in boiling water and peeled) and mix with carrots.
- Cashew: 1 tablespoon
- Unsalted Pistachios: to taste
- Almond: 2 tablespoons
6
Spread the prepared mixture on a greased dish and level it with a knife to a thickness of 0.5 cm.
7
Grind the cardamom and sprinkle it on the carrot flatbread.
- Green cardamom seeds: 4 pieces