Carrot Halva | Cook For Your Life
carrot halva - anti-cancer - cook for your life

Carrot Halva

5
Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Who would have thought that the humble carrot could turn into something so sweet, delicious, and satisfying? This carrot surprise is a favorite at our classes, and takes “eat your veggies” to a new...


Ingredients


  • 1 pound carrots, peeled and grated, either by hand or in a food processor
  • 2½ cups whole milk
  • 8 white or green cardamom pods
  • 3 tablespoons grape seed oil or ghee (See Chef Tips)
  • 3 tablespoons fine brown sugar (we like Florida Crystals), or to taste
  • 2 tablespoons golden raisins
  • 1 tablespoon raw, unsalted pistachios lightly chopped (optional)
  • Greek yogurt, for garnish (optional)
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Nutrition Facts

Calories

282 cals

Fat

16 g

Saturated Fat

4 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

23 g

Fiber

4 g

Protein

7 g

Sodium

147 mg

Directions

  1. Put the carrots, milk, and cardamom pods into a wide, heavy bottomed pot and bring to a boil. Turn the heat down to medium low and cook uncovered, stirring from time to time, until all the liquid has evaporated, about 30 to 40 minutes. How long this step takes will depend on the width of the pan - the wider the pan, the faster the milk will cook down. Stir frequently before the end to prevent burning.
  2. Heat the ghee in a separate wok or sauté pan over a medium low heat. Once hot, add the carrot mixture, and stir-fry until the carrots turn rich, reddish brown, and have lost their wet milky look, about 10 to 15 minutes.
  3. Stir in the sugar, raisins and pistachios, and cook for another 2 minutes. Serve warm or at room temperature with yogurt.

Chef Tips

Ghee is clarified butter. If you can’t find it in your local store, it’s easy to make your own:

Slowly melt ½ cup of unsalted butter in a small saucepan over a medium-low heat. When it starts to foam, continue cooking until the foam subsides and the butter is full of nutty brown specks. Pour through a fine mesh strainer or cheesecloth into a warmed jar. Cool. It will keep in the fridge for several months.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Reviews

No Title

Rated 5 out of 5
July 18, 2022
anonymous

No Title

Rated 5 out of 5
June 1, 2022
anonymous

No Title

Rated 5 out of 5
January 17, 2021
anonymous

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