Best Carrot Halva Recipes

Gajar Halva (Carrot Pudding - an Indian Dessert) image

Provided by - Carla -

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or 1/4 cup slivered almonds

Steps:

Heat carrots and half-and-half to boiling in saucepan; reduce heat.
Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
Stir in the brown sugar, raisins, butter, cardamom and salt.
Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
Garnish with pistachios or slivered almonds.
Serve warm and enjoy!

Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5

Carrot Halva image

Provided by Lennie

Categories Candy

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Steps:

Preheat oven to 350F (180C).
Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
Heat butter in a saucepan.
Add carrots; cover and cook for 10 minutes.
Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
Add sugar and cook for an additional 10 minutes, stirring constantly.
Remove from heat.
Add almonds, and raisins if you're using them.
Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
Serve warm or at room temperature.

Carrot Halva image

Provided by Artandkitchen

Categories Gelatin

Time 1h10m

Yield 30-40 pieces

Number Of Ingredients 10

1 lb carrot, finely grated
1 1/2 cups whole milk
1/2 condensed milk (7.5% fat)
3/4 cup sugar
1/4 cup raisins
1/4 teaspoon ground cardamom
1 pinch ground cloves
1/2 teaspoon vanilla sugar (optional)
3 tablespoons ghee or 3 tablespoons butter
1/4 cup sliced almonds (preferably toasted)

Steps:

Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
Arrange the almonds on top, pressing them into the halva slightly.
Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.