Carrot Halva
Baking and Desserts • European
Description
This dish can be served warm or cold. It can be decorated with silver foil and cut into squares.
Ingredients
- Turnips 30 oz
- Milk 0 qt
- Sugar 2 tablespoons
- Butter 5 oz
- Ghee 2 tablespoons
- Condensed Milk 2 tablespoons
- Macadamia Nuts 1 tablespoon
- Unsalted peanuts, shelled to taste
- Chopped almonds 2 tablespoons
- Cardamom 4 pieces
Step-by-Step Guide
Step 1
Peel, wash, and grate the carrots using a coarse grater.
Step 2
Place the carrots in a pot and pour in the milk, then set over low heat. Stir the carrots occasionally and allow the milk to evaporate.
Step 3
Add the butter or ghee and sauté the carrots until the milk and any liquid or juice has completely evaporated.
Step 4
Add the sugar and powdered milk and simmer for 5 minutes. Important: sugar should only be added after the carrots are sautéed, otherwise the carrots will become mushy and the taste of the dish will be spoiled.
Step 5
Grind the pistachios, cashews, and almonds (blanch in boiling water and remove the skins beforehand) and mix with the carrots.
Step 6
Spread the prepared mixture onto a greased dish and level it with a knife to create a layer about 0.5 cm thick.
Step 7
Crush the cardamom and sprinkle it over the carrot cake.
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