Carrot Halva

(Serves six)

Created by: Nicole Cohen

• 2 pounds carrots
• 2 1/4 cups water
• 1 cup sugar
• 1 cup sugar
• 4 tablespoons butter
• 2 cups blanched, ground almonds
• 1/2 teaspoon nutmeg

• Clean and peel carrots, and cut into small chunks. Cook them in 2 cups of water for 20 minutes. Drain the carrots, and save 1/2 cup of the liquid. Put carrots and 1/4 cup of the liquid into a food processor. Pulse the mixture until pureed. Take the remaining 1/4 cup of liquid, and cook with the sugar over medium heat, stirring occasionally until a thread is formed when a fork is lifted from the pan. Stir in the carrots and saffron; cook over low heat for 10 minutes, or until all the syrup is absorbed, stirring frequently. Remove from heat, and blend in butter, almonds, and nutmeg. Serve hot or room temperature.

TIP: A traditional Indian carrot halva uses grated carrots—important to the texture—and is stirred and simmered in milk until the milk is almost dry. It is flavored with cardamom seeds and ghee(an Indian clarified butter available in specialty stores). Of course, I've adapted my own halva recipe over time. And as I discovered when I recently tried to accommodate a dinner guest allergic to almonds, you can adapt even further—substituting pecans for almonds as necessary. By some accounts, it makes for an improved dish.

July & August 2004

Photographer: iStockphoto.com/Linda & Colin McKie

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