St. Louis Carrot Halva

Ingredients

St. Louis Carrot Halva takes inspiration from the Iranian dish Halva ye havij but incorporates the flavors and ingredients commonly found in St. Louis cuisine. The original dish typically uses saffron and rosewater for flavoring, while the St. Louis version incorporates warm spices like cinnamon, nutmeg, and cardamom. Additionally, the St. Louis adaptation includes roasted nuts for added texture and richness. We alse have the original recipe for Halva ye havij, so you can check it out.

• 4 cups (600g) grated carrots 4 cups (600g) grated carrots
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/2 cup (75g) chopped roasted nuts (such as walnuts or pistachios) 1/2 cup (75g) chopped roasted nuts (such as walnuts or pistachios)
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat.
2. 2.
   Add the grated carrots to the skillet and sauté for 5 minutes, stirring occasionally.
3. 3.
   Reduce the heat to low and add the sugar, milk, cinnamon, nutmeg, cardamom, and salt. Stir well to combine.
4. 4.
   Cook the mixture on low heat for about 30-40 minutes, stirring occasionally, until the carrots are tender and the mixture thickens.
5. 5.
   Remove the skillet from heat and stir in the chopped roasted nuts and raisins.
6. 6.
   Allow the halva to cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely for a smoother texture in the halva.
• Roasted nuts — You can use walnuts or pistachios for a delicious nutty flavor. Make sure to chop them into small pieces for easy incorporation into the halva.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with heavy cream.
• Add a pinch of saffron threads to the mixture for a touch of the original Iranian flavor.
• Serve the halva with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a smoother texture, you can blend the cooked carrot mixture in a food processor before adding the nuts and raisins.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

St. Louis Carrot Halva can be served as a dessert after a St. Louis-inspired meal. It pairs well with a cup of hot tea or coffee. Serve it warm or at room temperature for the best taste and texture.

Presentation advice

Garnish the St. Louis Carrot Halva with a sprinkle of ground cinnamon and a few extra chopped roasted nuts for an appealing presentation. You can also serve it in individual dessert bowls or ramekins for an elegant touch.