Persian Carrot Halwa Dessert
Ingredients
- 1 cup flour
- 1/2 cup or 1 cup sugar
- 1/2 cup liquid oil
- 500 grams carrot
- 1 tablespoon brewed saffron
- 2 glasses rose water
- 1 teaspoon cardamom powder
Optional
- 1/2 cup chopped walnuts
Preparation
Peel the carrots and cut them in half, then cook with one glass of rose water on medium heat until soft, and puree them using a blender or food processor.
Combine flour and oil and fry on low heat until the raw smell is gone, without changing color.
Add the rose water, saffron, sugar, and carrot puree.
Cook on low heat, stirring constantly until the halwa separates from the sides of the pot and forms a mass in the center.
Tips
Fry the flour on low heat to avoid color change, as it will darken the halwa. This halwa is sticky, so let it cool before shaping with an oiled spoon.
