Frank and I first had carrot halva as part of an Indian buffet, and we immediately knew we had found nirvana. Who knew such a simple dessert—made with carrots!—even existed! That was over two years ago, and it’s still one of our favorites.
Last year, Frank and I took a road trip, and we ate at Indian restaurants in whatever city we landed in. In Salt Lake City, we stopped at a restaurant called “Bombay House” I believe. There wasn’t carrot halva on the menu, but I asked our waiter if they had it anyway. He said that YES! they did have it, but they usually only made it for the local Indian families. He said he’d check to see if they had any left. I felt so special and authentic ordering off-menu! ;)
To make carrot halva, you need a few simple ingredients:
- – Around 2 lbs. of carrots, grated
- – 3-4 cups of raw milk
- – 1/2 cup super fine organic sugar OR 1/3 cup raw honey (buy here)
- – 2/3 cup golden raisins (buy here)
- – 2-3 TBSP grassfed butter or ghee (buy here)
- – 1/2 cup chopped almonds (buy here)
- – 1 tsp ground cardamom (buy here)
First, put the grated carrots and the milk into a large saucepan over low heat and bring to a simmer.
Cook, stirring until the carrot is tender and the milk evaporates. Be patient and keep the heat low or the mixture will burn. :)
Once all the milk has evaporated, add the butter and brown the carrot.
Next, add the sugar or honey, as well as the golden raisins. Cook until the mixture is thick and dry.
Lastly, add the cardamom and almonds. Stir well, and serve in small bowls.
I think it’s absolutely lovely served with a bit of homemade cream. Mmmmm… I hope you try this delicious dessert this fall. ^_^