Carrot Pudding

Name: Carrot Pudding (Halva-ye havij)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Makes: 6 servings
Ingredients: ¾ cup sugar or grape molasses; ¼ teaspoon ground saffron; ¼ cup vegetable oil or unsalted butter; 1 teaspoon cardamom powder; dissolved in 1 tablespoon rose water; 2 tablespoons ground pistachios for garnish; 2 cups whole milk; 1 pound carrots, peeled and grated

Halva-ye havij

Preparation info

Makes:
6
servings

Difficulty
Easy
Ready in
1 hr 35

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

1 pound carrots, peeled and grated
2 cups whole milk
¾ cup

Dessert
Vegetarian

Method

In a medium saucepan, combine the carrots and milk, cover and cook over medium heat for about 55 minutes, stirring frequently, until the carrots have absorbed all the milk.
Add the sugar, cardamom, saffron/rose water, and oil, and cook, stirring constantly, for 20 to 25 minutes until you have a pudding.
Remove from heat.