Carrot halwa recipe
Created by Dina Macki
'Halwa, meaning 'sweet' in Arabic, is literally what this dish is - a very sweet and delicious plate of shredded carrots spiced with saffron and cardamon', says food writer Dina Macki. Loaded with an assortment of nuts and raisins, this simple dessert is perfect for Ramadan.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 397 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 250ml whole milk
- pinch of saffron
- 2 tsp ground cardamon
- 60g light brown soft sugar
- 630g shredded carrots (4-5 large)
- 150g condensed milk
- 40g unsalted butter
- 50g blanched almonds, chopped, plus extra to serve (optional)
- 50g pistachios, chopped, plus extra to serve (optional)
- 50g walnuts, chopped, plus extra to serve (optional)
- 30g raisins, to serve (optional)
Each serving contains
- Energy
- 1620kJ 397.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 0.2g
- Sugars
- 35g
of the Reference intake
Carbohydrate 36.6gProtein 8.4gFibre 6.3g
Method
- In a pan, heat the whole milk with the saffron, cardamon and sugar until it begins to bubble.
- Add the shredded carrots and simmer over a low-medium heat until the milk is absorbed.
- When the milk has reduced by around three-quarters, add the condensed milk, butter and nuts and mix well, then continue to cook, stirring frequently, for a further 10-15 mins until the carrots soften and all the liquid has been absorbed - it shouldn't be too sticky from the condensed milk, but it also shouldn't be dry.
- Leave to cool and serve with extra chopped nuts and raisins if you like.
- See more Ramadan recipes
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.
