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
In 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
- 1 Tbs ground pitachios
- 1 Tbs ground walnuts
- 1/8 tsp cinnamon
Time~ Prep 30 min Cook: 15 min
- 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.
- Add the grated carrots, reduce heat, cover and simmer for 30 minutes.
- 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).
- 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.
- Spoon into a platter, spread thin and pack firmly.
- In a small bowl mix the ground pistachios, walnuts and cinnamon. Garnish over halva.
Serve warm for dessert.
Spread over naan or toast.
Can be kept at room temperature, but is better refrigerated during warmer seasons.