carrot halva

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

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.

ingredients

• 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

preparation

• 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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