VEGETARIAN

Carrot Halva

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Carrot Halva is a delicious dessert made from grated carrots, sugar, and nuts, creating a sweet and rich flavor. This traditional dish is often enjoyed at festive occasions and is a favorite among many. It's a delightful treat that can be served warm or chilled, making it perfect for any season.

Ingredients

Carrot - 28.2 oz
Raisins - 3.5 oz
Butter - 1.8 oz
Sugar - 14.5 oz
Milk - 25 fl oz
Wheat Flour - 2.5 oz
Ground Cinnamon - 0.2 oz
Natural Yogurt - 2.1 oz
Semi-soft cream cheese - 3.5 oz
Gelatin - 0 oz
Whole egg - 1 piece
Vanilla extract - 0 fl oz

Step by Step guide

Step 1

Grate the carrot. In a skillet, add the butter and the grated carrot, and sauté over low heat for 10 minutes. Add the milk and 60 grams of sugar, stir, and cook until the mixture thickens and all the liquid evaporates, about 20 minutes. At the end, add the raisins and cashew nuts, and cook for another 5 minutes. Allow to cool.

Step 2

Add 40 g of egg white, 30 g of flour, and a pinch of cinnamon to the carrot mixture. Shape into towers of 140 g each (you can use a cooking ring for this), and bake at 356°F for 4-5 minutes.

Step 3

Meanwhile, prepare the custard. In a saucepan, bring 500 ml of milk with vanilla essence and 75 g of sugar to a boil. In a bowl, mix another 75 g of sugar with the egg yolk and 41 g of flour. Gradually pour in one-third of the hot vanilla milk into the egg mixture, whisking vigorously. Then, while continuously stirring, add the remaining milk.

Step 4

Pour the milk and egg mixture into a saucepan, place it over low heat, and stir continuously with a wooden spatula or whisk. Remove from heat when the cream thickens. Cover the cream with plastic wrap, making sure it touches the surface of the cream, and refrigerate to cool. Once the cream has cooled, mix 100 g of the custard with yogurt, cream cheese, and gelatin.

Step 5

Prepare a cream based on cooked egg whites. Make the caramel: combine 200 g of sugar and 40 g of water, bring to a boil, and cook over medium heat until the caramel drips from a spoon in a thin thread. You can also check the consistency of the caramel by dropping it into cold water; it should form a soft ball. Meanwhile, beat the egg whites in a mixer until stiff peaks form. While continuing to beat, gradually pour in the caramel in a thin stream. The cream should become glossy and homogeneous.

Step 6

On the halva towers, place the cottage cheese cream and the cooked meringue cream. For added beauty, you can lightly torch the meringue cream using a kitchen torch.