Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.