Ingredients for Carrot Halva
- Carrot
- Whole Milk
- Condensed Milk
- 1 cup granulated sugar
- 1/2 cup raisins
- Ground Cardamom
- Ground Cloves
- Vanilla Sugar
- 1/4 cup ghee (clarified butter)
- Sliced Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carrot Halva? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carrot Halva
- Grate the carrots. In a heavy-bottomed pan, combine the grated carrots and milk. Bring to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce heat to medium-low. Continue to cook, stirring frequently, for about 25 minutes, or until the milk is almost completely absorbed and the carrots are very tender.
- As the mixture thickens, increase the frequency of stirring to prevent burning. Scrape the bottom and sides of the pan as needed.
- Add the sugar, raisins, cardamom, cloves, and ghee to the pan.
- Continue cooking, stirring constantly, for another 20-25 minutes, or until the halva is very thick and pulls away from the sides of the pan. A spoonful should hold its shape when dropped back into the pan.
- Grease a 9-inch square baking dish with ghee or oil.
- Pour the hot halva mixture into the prepared dish and spread evenly.
- Sprinkle the slivered almonds over the top, pressing them gently into the halva.
- Score the halva into rectangles using a sharp knife.
- Cover the dish and refrigerate for at least 2-3 hours, or until completely firm.
- Once chilled, cut the halva into triangles and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
5g
Carbs
2g
