Carrot Halva

Name: Carrot Halva (Halva-ye havij)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 12 servings
Cuisine: Iranian
Ingredients: 6 cups (1.5 l) whole milk; 2 pounds (900 g) carrots, peeled and grated; 1 tablespoon cardamom powder; 1½ cups (300 g) sugar; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ½ cup (120 ml) oil, (110g) butter, ghee*; ½ cup (120 ml) oil, (110g) butter, ghee*; ½ cup (120 ml) oil, (110g) butter, ghee*; 2 pounds (900 g) carrots; 1 cup (240 ml) oil or unsalted butter; 1 cup (240 ml) oil or unsalted butter; 2 cups (400 g) sugar or grape molasses; 2 cups (400 g) sugar or grape molasses; ¼ teaspoon ground saffron dissolved in ½ cup (120ml) rose water; 1 tablespoon ground cardamom; 2 cups (300 g) sifted rice flour; ¼ teaspoon ground saffron dissolved in ½ cup (120ml) rose water; 2 tablespoons dried rose petals, crushed; ¼ teaspoon ground cinnamon; 2 tablespoons ground pistachios; 2 tablespoons ground walnuts

Halva-ye havij

Preparation info

Makes
12
servings

Difficulty
Medium
Ready in
55 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This sweet, nutritional, and comforting dish is associated with the Winter Festival, Shab-e Yalda.

Ingredients

Carrot Halva with Rice Flour

2 pounds (900 g) carrots
2 cups (400

Asia
Iran
Dessert
Southeast Asia
Winter
Vegetarian

Method

To cook the halva with rice flour: Wash, peel, and grate the carrots. Place in a saucepan and add 2 cups water and the sugar. Bring to a boil, stirring constantly until the sugar completely dissolves. Reduce heat to low, cover, and simmer for 30 minutes.
In a large Dutch oven, heat the oil over high heat and gradually add the rice flour while stirring constantl