Halva Havij
Carrot, Rosewater, and Saffron Halva
Ingredients
- 4-5 average-sized carrots, about 500 g, cut into 1-inch pieces
- 1 cup sugar, adjust to your taste
- 1 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup rice flour
- 1/2 cup rose water
- 1/2 teaspoon ground saffron, dissolved in 1 tablespoon water
- 2 teaspoons cardamom, ground
Garnish
- 2 tablespoons pistachio, slivered
- 1 teaspoon dried rose petals, crushed
Instructions
- Place the carrots in a saucepan with the sugar, water, and salt. Bring to a boil while stirring and dissolving the sugar. Reduce heat to low, cover, and simmer for 15 to 20 minutes.
- Once cooked, place in a food processor and puree until smooth and creamy. Set aside.
- Select a large frying pan and toast the rice flour over low heat for about 10 minutes. The flour should turn aromatic. However, take extra care not to burn the flour.
- Add the remaining ingredients and the pureed carrots to the frying pan, and continue to stir continuously for 10-15 minutes over low flame.
- The mixture should turn into a thick and smooth paste at this stage.
- Spoon the halva into a plate, a pie dish, or a tart pan with a removable ring and pack firmly with the spoon. Allow the dish to cool and then garnish with ground pistachios and rose petals.
- Halva can be served chilled or at room temperature.
- Store the remaining halva in the refrigerator covered with a lid or plastic wrap.
Notes
You can get creative here and use all different kinds of flours, however rice and wheat are more traditional.
If using wheat, I prefer whole wheat pastry
Tried this recipe?Let us know how it was!