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Posted by on Feb 24, 2014 in Persian پارسی, Food, Recipes, Deserدسر / Dessert | 0 comments

Halva-ye Havij (Carrot Halva)

Halva-ye Havij (Carrot Halva)

Gazing out the window of my tower, the world is delicately draped in white; and once again, nature hushes to hear the silent snow flakes fall from the sky. As the Persian poet, Sa’adi of 12th century says:

In despair there lies but a hint of hope
The end of a pitch black night is white

halvaIn honor of these last gorgeous days of winter, let us stay at home and create warm memories; so when the spring sun eventually melts the snow away, we have some green stories to share with each other and the Earth. I like my memories on the sweet side, how about you?
Halva is a dense sweet confection mostly associated with the Middle East, sometimes flour-based and gelatinous or nutty and crumbly. Carrot Halva is served warm, and suitable for the strengthened cold in Montana. I am glad that it’s also gluten-free, since roomy has wheat and gluten allergies.

Ingredients (serves 6):

  • 1 lb carrot, peeled and grated (not pureed)
  • 1 cup sugar
  • 1 cup sifted rice flower
  • 1/2 cup oil or butter (preferred)
  • 1/4 cup + 1 Tbs (if desired) rosewater
  • 1/2 Tbs ground cardamom

Fixins:

  • 1 Tbs ground pitachios
  • 1 Tbs ground walnuts
  • 1/8 tsp cinnamon

Time~     Prep 30 min     Cook: 15 min

Instructions:

  1. Place sugar in a medium size pan, add water and stir. Bring to boil on high heat (~5 minutes), wait for the sugar to dissolve.
  2. Add the grated carrots, reduce heat, cover and simmer for 30 minutes.
  3. In a non-stick pan, melt the butter over high heat and gradually add the rice flour while stirring constantly ’till the mixture turns lightly brown (~ 5 min).
  4. Reduce heat and add in the rest of the ingredients, including the cooked carrots. Continue stirring ’till a thick smooth paste is formed (~ 15 min). Add water if too dry.
  5. Spoon into a platter, spread thin and pack firmly.
  6. In a small bowl mix the ground pistachios, walnuts and cinnamon. Garnish over halva.

Tips:
Serve warm for dessert.
Spread over naan or toast.
Can be kept at room temperature, but is better refrigerated during warmer seasons.

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