Carrot Halva
Olga Woltman
ingredients
- 1/2 cup whole blanched almond
- 1/4 cup pistachio nut
- 6 tablespoons butter
- 1 lb carrot, coarsely grated
- 2 1/2 cups milk
- 1/2 cup sugar
- 1/3 cup golden raisin, optional
directions
- 1
Preheat oven to 350F (180C). Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
- 2
Heat butter in a saucepan. Add carrots; cover and cook for 10 minutes. Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
- 3
Add sugar and cook for an additional 10 minutes, stirring constantly. Remove from heat. Add almonds, and raisins if you’re using them.
- 4
Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts. Serve warm or at room temperature.
Source: WoWo Kitchen
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