Middle Eastern · Dessert
Carrot Halva Confection with Nuts
A dense, fudge-like Middle Eastern confection built by slow-reducing grated carrot in milk and ghee until the mixture collapses into a glossy, sweet mass studded with pistachio and almond. Finished with a dusting of cardamom and a scatter of nuts, it sets into firm, fragrant pieces reminiscent of carrot barfi traditions that travelled across Persian and Levantine sweet-making.
$0
10 minsPrep
20 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
129Calories
2.2gProtein
8.5gFat
12gCarbs
9.1gSugar
1.6gFiber
21mgSodium
13mgChol
3.4gSat Fat
165mgPotassium
37mgCalcium
0.4mgIron
0.1mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Finely grate 45g carrot and set aside.
2
In a heavy-bottomed pan, warm the ghee over medium heat and add the grated carrot, stirring for 2-3 minutes until it softens slightly and smells fragrant.
3
Pour in the whole milk and bring to a gentle simmer, stirring frequently to prevent sticking.
4
Continue cooking over medium-low heat for 12-15 minutes, stirring often, until the milk reduces and is mostly absorbed by the carrot.
5
Stir in the sugar and ground cardamom, then cook for a further 4-5 minutes until the mixture thickens into a glossy, dense mass that pulls away from the sides of the pan.
6
Fold in the chopped pistachio and almond, mixing thoroughly through the reduced carrot mass.
7
Spread the mixture into a small 10x10cm greased tray or dish, pressing down firmly and evenly to about 1.5cm thickness.
8
Scatter the reserved 3g chopped pistachio over the top, pressing gently so it adheres.
9
Chill in the refrigerator for 30 minutes until firm enough to hold a cut edge.
10
Cut into 2 even pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g finely grated carrot
- 0.9 oz25g whole milk
- 0.5 oz14g sugar white
- 0.3 oz9g ghee
- 0.2 oz6g chopped pistachio
- 0.2 oz6g chopped almond
- 0 oz1g ground cardamom
- 0.1 oz3g chopped, for garnish pistachio
