Desserts
ChefNicole Maawad
Carrot Halva with Oil
For anyone seeking butter-free desserts, this carrot halva uses oil instead of butter. Give this oil-based carrot halva a try—you’ll surely love it.
Ingredients
Start here, then move straight into the method.
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- 1.5 kg carrots
- 1.5 cups sugar
- ½ cup vegetable oil
- 1/3 cup cornstarch
- ½ cup shredded coconut
- ¼ teaspoon vanilla
- ¼ teaspoon cardamom
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Method
Follow the cooking sequence without leaving the page.
- Peel the carrots, chop them, and boil them until tender.
- After the carrots are cooked, grate them and put them in a pot over the heat for one minute while stirring. Sift the cornstarch over the carrots slowly and gradually through a fine sieve.
- Stir the carrots and cornstarch for about 10 minutes, then add the oil. You can substitute the same amount of butter for the oil if you prefer.Timers: 10 min
- Stir the ingredients for 2 minutes, then add the sugar. At this stage you must stir continuously for about 25 minutes before also adding the desiccated coconut, cardamom, and vanilla.Timers: 2 min, 25 min
- Cook the halva for an additional 10 minutes until the mixture comes together and pulls away from the sides of the pot.Timers: 10 min
- Pour the carrot halva into molds and garnish with nuts and coconut or as desired.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeEgg free
