Light Carrot Halva

Light Carrot Halva slowly cooks a large quantity of grated carrots with whole spices, then finishes them with milk, cream, saffron, and sweetener.

Cloves, cardamom, and cinnamon are warmed briefly in oil and ghee before the carrots go in. The carrots then cook for 25–30 minutes, building sweetness without scorching.

Milk, cream, and saffron are added only after the carrots have softened. The mixture is cooked until the liquid is absorbed, then sweetened and reduced until it pulls cleanly from the pan.

Ingredients

• 1/4 teaspoon saffron strands, broken
• 2 tablespoons whole milk, for soaking the saffron
• 1 tablespoon good oil
• 1 tablespoon ghee or butter
• 3 cloves
• 4 cardamom pods, slit at the end
• 2–3 pieces cinnamon bark, about 2 inches (5 cm) long
• 6–8 cups grated carrots, about 2 1/2 lb (1 kg)
• 1 cup whole milk
• 1/2 cup cream
• 1/2 cup sweetener
• 10 almonds or pistachios, or a combination, coarsely ground, for garnish
• Optional variation: 1/4 cup raisins or currants

Method

Soak the saffron in 2 tablespoons milk. Heat the oil and ghee in a medium pot over medium heat. Add the cloves, cardamom, and cinnamon and stir for 1 minute. Add the carrots and cook for 25–30 minutes, stirring frequently and adding a little more ghee or oil if needed to prevent scorching. Add the milk, cream, and saffron milk and cook for about 10 minutes, stirring occasionally, until the liquid is absorbed. Add the sweetener, reduce the heat to low, and continue cooking until the mixture no longer clings to the side of the pot. Transfer to a flat serving plate and garnish with the nuts. If using raisins or currants, add them with the sweetener. Makes 6–8 servings.