Saffron and Carrot Halva

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 9g
  • Monounsaturated fat: 5.4g
  • Saturated fat: 1.1g
  • Polyunsaturated fat: 2g
  • Protein: 6.2g
  • Carbohydrate: 41.9g
  • Fiber: 3.8g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 177mg
  • Calcium: 138mg


  • 2/3 cup blanched almonds
  • 3 cup finely grated carrot
  • 1 1/2 cup 1% low-fat milk
  • 1/8 teaspoon saffron threads
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom


  1. Place almonds in a food processor; process until finely ground.
  2. Combine carrot, milk, and saffron in a small saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; cook until most of milk evaporates (about 35 minutes), stirring frequently. Add ground almonds, sugars, and remaining ingredients. Cook on low heat 20 minutes or until mixture pulls away from sides of pan, stirring almost constantly.
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