Carrots – Raisins – Halva

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the carrots and grate finely. Heat 2 tablespoon clarified butter in a saucepan and add the carrot rasps. Cook over a medium heat, stirring constantly, for about 20 minutes.
In the meantime, heat the remaining clarified butter in a pan. Add the semolina and almonds and roast for about 5 minutes. Then take it off the stove.
Wash the raisins and pat dry. In a large saucepan, bring the milk, sugar and raisins to a boil. Stir in the grated carrots and semolina and simmer for 15 minutes over a medium flame, stirring constantly. The whole thing should have a creamy consistency at the end. If the halwa is too runny, add a little more semolina.
Then mix in the cardamom, add more sugar if necessary and stir everything well. Fill the carrot and raisin halva into dessert bowls and place in the refrigerator for about 1 hour.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.