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
- 400 g carrot (s)
- 4 tablespoon clarified butter
- 2 tablespoon semolina (wheat semolina)
- 3 tablespoon raisins
- 3 tablespoon almond sticks or chopped almonds
- 300 ml milk
- 4 tablespoon sugar
- 1 teaspoon cardamom
Print Recipe
Pin Recipe 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.
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