See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Saffron and Carrot Halvah

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.

Cooking Light DECEMBER 2005

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 31%
  • Fat: 9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2g
  • Protein: 6.2g
  • Carbohydrate: 41.9g
  • Fiber: 3.8g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 177mg
  • Calcium: 138mg

Go to full version of

Saffron and Carrot Halvah recipe