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: ¼ teaspoon ground saffron; ¼ cup vegetable oil or unsalted butter; 1 teaspoon cardamom powder; ¾ cup sugar or grape molasses; 2 tablespoons ground pistachios for garnish; 2 cups whole milk; dissolved in 1 tablespoon rose water; 1 pound carrots, peeled and grated

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

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.