Carrot Halva #2

carrot halva

Carrot Halva #2

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Servings: 6
Calories: 479


  • 2 lbs carrots grated
  • 15 floz evaporated milk
  • 5 oz sugar
  • 2.5 cm 1 inch piece cinnamon stick
  • 2 bay leaves
  • 2 oz blanched almonds chopped
  • 4 oz unsalted butter
  • 8 green cardamoms seeds removed and crushed
  • 1 oz pistachio nuts chopped


  • Put the carrots, milk and sugar into a heavy-based saucepan, along with the cinnamon stick and bay leaves. Cook over a low* heat, until the liquid has almost completely evaporated.
  • Stir in the almonds, butter and cardamom seeds. Continue cooking over the low heat, stirring continuously, until the mixture in the pan changes colour from orange to a deep red or brown. This may take up to 40 - 45 minutes.
  • Drain off any oil which may appear, and spread the halva mixture onto a flat dish.
  • Serve hot, or cold, sprinkled with the pistachio nuts.
Calories: 479 kcal
Carbohydrates: 50 g
Protein: 10 g
Fat: 29g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 187 mg
Potassium: 854 mg
Fiber: 6 g
Sugar: 39 g
Vitamin A: 25930 IU
Vitamin C: 11 mg
Calcium: 285 mg
Iron: 1 mg
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