Carrot Halva

Preparation info

  • Difficulty


  • Serves


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 lb peeled and grated carrots
  • 1 pint full-cream fresh milk
  • 6 oz butter
  • 3 tbsp sultanas
  • 1 mug powdered full-cream milk
  • 10 oz granulated sugar
  • A few cardamom pods


  • Heat the butter at a low temperature in a heavy-bottomed pan with a lid you can put in the oven. Throw in the pods.
  • When they start to cook, add the carrots and stir, cooking slowly for five minutes, then add the fresh milk, cover (leave a slight opening) and cook over very gentle heat for ten minutes.
  • Check and stir often.
  • Add sugar and milk powder, and cook a little longer.
  • Cover and cook in a low oven (325°F, 170°C, gas mark 3) for half an hour.
  • Finally, add many golden plump sultanas and serve hot.