Saffron and Carrot Halvah

Saffron and Carrot Halvah Recipe
Becky Luigart-Stayner
The symbolically warm ingredients of saffron and carrots combine in this Shab-e Yalda recipe. Halvah is a Middle Eastern specialty that is thick and sweet--it is often referred to as a pudding and served as dessert.

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Nutritional Information

Calories 260
Caloriesfromfat 31 %
Fat 9 g
Satfat 1.1 g
Monofat 5.4 g
Polyfat 2 g
Protein 6.2 g
Carbohydrate 41.9 g
Fiber 3.8 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 177 mg
Calcium 138 mg

Ingredients

2/3 cup blanched almonds
3 cups finely grated carrot
1 1/2 cups 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

Preparation

Place almonds in a food processor; process until finely ground.

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.

Note:

Lia Huber,

December 2005
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