Najmieh Batmanglij

Carrot Pudding

Halva-ye havij

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Preparation info
  • Makes:

    6

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr 35

Appears in
From Persia to Napa: Wine at the Persian Table
From Persia to Napa

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 1 pound carrots, peeled and grated
  • 2 cups whole milk
  • ¾ cup

Method

  1. In a medium saucepan, combine the carrots and milk, cover and cook over medium heat for about 55 minutes, stirring frequently, until the carrots have absorbed all the milk.
  2. Add the sugar, cardamom, saffron/rose water, and oil, and cook, stirring constantly, for 20 to 25 minutes until you have a pudding.
  3. Remove from heat.