carrot halva

carrot halva

sweet and aromatic Persian Carrot dessert infused with rose water and cardamon

prep: 5'
cook: 15-20'
12-15 portions

Halva is a traditional Persian dessert often served at religious ceremonies. Halva doesn’t normally contain carrots but a saffron and rosewater syrup and is garnished with crushed pistachio nuts. Though it’s not always worth messing with tried and tested recipes, I think this version tastes - and looks - even better.


  • two or three long carrots, approximately 250g (8.8oz), peeled and trimmed
  • 65g (1⁄2 cup) plain flour
  • 6g (1 tbsp) ground cardamom
  • 2g (1 tsp) ground cinnamon
  • 45ml (3 tbsp) rose water
  • 150g (3⁄4 cup) caster sugar
  • 75ml (5 tbsp) vegetable oil
  • 75g (1⁄3 cup) unsalted butter


  • gently simmer the carrots in a saucepan until soft
  • using either a food processor or an immersion blender, puree the softened carrots
  • while you cook the carrots, place the flour in a pan on medium heat for 3-5 minutes or until lightly brown, stirring constantly to stop it from catching around the edges
  • add the butter, oil, carrot puree and sugar and mix until combined
  • add the rose water, cardamom and cinnamon
  • using a wooden spatula, stir constantly for five minutes, or until the mixture becomes glossy and less sticky
  • remove the pan from the heat and transfer onto a serving plate, drawing decorative lines with the tip of a spoon

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