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.