Summary

Ingredients

• 600 g carrot (s)
• 0.5 liter ½ milk
• 1 teaspoon cardamom
• 1 pinch saffron
• 60 g hee, (or butter)
• 40 g suar, brown
• 20 g honey
• 1 stick cinnamon
• 40 g raisins
• 40 g almond (s), chopped

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Instructions

1. Peel the carrots, grate them finely and simmer with the cardamom in the milk for 1.5 hours. Stir more often.
2. Then add saffron, ghee, sugar, honey and cinnamon stick and cook for another 15 minutes. Stir in the raisins, remove the cinnamon stick. Roast the almonds briefly in the pan without fat and sprinkle them over the halva.
3. Can be eaten hot or cold (I was served cold with the Indian and it tastes delicious!)