Carrot Halva

We have had a road trip overload.. so I thought I'd give you all a little break with something sweet..

Halva refers to many types of dense, sweet confections, served across the Middle East, Sub - Continent and Africa, just to name a few. I know I don't talk about it much but while I was born and initially raised in Chicago I spent my pre-teens to early adulthood in my parents birth country Pakistan. No, not India and yes there is a difference. :) I met my wonderful husband there though he was in New York during our entire pre-wedded bliss epic long distance engagement era. (can you sense the drama? well drama there was) 

I feel it is because I was lucky (though it didn't always feel that way) enough to spend a huge part of my life living in two vastly different countries that I was able to soak up the right amounts of each and bring it not only into our life and in the raising of D but also into my photography

Wow.. now that was quite a sidetrack.. coming back to the halva.. M was craving some good old fashioned halva and it's just not as easy as it was back home to run out to the bakery and get some.. plus it's usually not as good. So I thought I'd try my hand at it.. seemed simple enough to do..

You start with grating the carrots. The beauty of the halva is that it can be made out of anything.. carrots, squash, pumpkin, potato, just milk, nuts, coconut which is my favorite, semolina which is a close second and anything else that you can think of.. I have even eaten a pineapple halva once.

Add it to a pot and cook it.. it will start to release some liquid.. (I am not a recipe writer so excuse me If I am not describing the process in an appetizing way)

Then add some milk. Whole is better but you can use fat free if you like.. it will just be less rich. Sometimes you can't help it.. richer is just better. My mom would add some heavy cream or half and half just to make it richer.

Now the tedious task of stirring it begins.. it doesn't need to be constant in the beginning but once it starts to thicken then you want to stir more often so it doesn't stick to the pan or burn. Add sugar to taste as well as cardamom powder before it begins to thicken.. keep stirring till it is no longer runny.

Top with roasted almonds.. pistachios are also a good option.. or both..some also add raisins but that is done at an earlier stage so that they can soak up all the milk and get nice and plump. Serve warm.

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looks delicious!
Anonymous said…
This looks great.

Thank you for visiting Blush and your lovely comment.

mio said…
Lovely recipe! I adore almonds!!! Thanks so much for comment on my blog! I’m now following you on GFC and BLOGLOVIN!! If you want to follow each other it would be a pleasure!!!

TheSparklingCinnamon <3
Robin said…
That sounds delicious, and so different from the sesame seed halva we get here in Israel. I'll have to try it.

Thanks so much for stopping by Around the Island. I've actually had your blog in my reader for a while but I don't think I've commented before. I look forward to sticking around now that I'm here :).
Stefania said…
Lovely blog!!
Thanks for your comment, would you like to follow each other on gfc and bloglovin?

StephilĂ  Creations-Myfashionblog
So interesting reading about your life and seeing this recipe. This looks great--I will have to try it! Thanks for your kind comment on my blog. I'm following you on bloglovin and gfc now. I'd love it if you'd follow back!
Otehlia said…
Thanks for checking out my blog. Yours is lovely, and I love this recipe and the story. Living in another country is so enriching.
Katerina said…
Thank you for your comment on my blog!!! Nice recipe, but I can't imagine the taste of a carrot halva. Maybe I sould try it :)
Thanks for sharing dear!
Mary said…
Mmm this looks really good! It reminds me of some SE Asian desserts... but I'm pretty sure they're not made out of carrots! I love how versatile halva seems to be - I'd love to try a coconut one some day xx
Hena Tayeb said…
Thank you for the comment. Glad you finally did.. I love to hear from people who read my adventures. I don't think I have ever had sesame seed halva.
Hena Tayeb said…
Oh coconut is my favorite.. I made carrot because M prefers it plus I thought carrots were just healthier in case D decided to eat some too..
Sarah Leonard said…
I never had Halva but I did have Halwa in Oman. Made with dates but still very sweet and like a gooey, sticky jam.

Um, this looks delish. I'll definitely be giving it a try. thanks for sharing, liz
Yeliz Selvi said…
omg this looks amazing, i've tried something similar once and it took forever! lovely, i am DEFINITELY trying!
so glad you like those shots, how amazing is she!! xx
To The River said…
In Bosnia we prepare it with flour, sugar syrup and walnuts, at the end it has similar texture, it s only less orange colour:)

Hena Tayeb said…
That is very interesting.. so no vegetable or fruits of any kind are used? Just flour. I will look it up and try it if I get the chance. Thanks for the comment

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