Seasonal local food recipe No.216 – Carrot halva


This a favourite dessert from celebrated Indian cook Madhur Jaffrey.  It’s a little time-consuming to make but so much nicer than bought Indian sweets.

Serves 4-6

Preparation time: 10-15 minutes
Cooking time: 60-90 minutes

450g grated carrots
700ml milk
8 whole green cardamom pods
5 tbs vegetable oil or ghee
5 tbs caster sugar
1-2 tbs sultanas
1 tbs shelled unsalted pistachios, lightly crushed

Put the grated carrots, milk and cardamom pods into a heavy-bottomed pan and bring to the boil.  Turn the heat down to low and cook, stirring now and then, until there is no liquid left.  Heat the oil or ghee in a non-stick frying pan over a medium heat.  When hot add the carrot mixture, stir and fry until the carrots no longer have a rich, reddish colour.  This can take 10-15 minutes.  Add the sugar, sultanas and pistachios, stir and fry for another two minutes.

Serve warm or at room temperature.  It’s good served with whipped or clotted cream.

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