Serves 8 to 10
This Indian dessert is a rich and sweet confection with a hint of exotic flavor. After a dinner of curries, raitas, chutneys, and other wonderful things, take a break for an hour or so; then serve halva in small wedges, with cold, unsweetened cream poured over it, and drink a fragrant tea.
• 1½ lbs. carrots
• 1½ qts. milk
• 1 cup sugar
• ⅓ cup raisins
• ¼ tsp. crushed saffron threads
• pinch of ground cardamom
• ¼ tsp. rose extract
• 1 Tbs. butter
• ⅓ cup ground blanched almonds
• ⅓ cup slivered blanched almonds
• unsweetened cream, well chilled
1. Trim and scrape the carrots and shred them as finely as possible. Combine the carrots with the milk in a large, heavy saucepan and bring the milk to a boil. Lower the heat and simmer the mixture very gently, stirring often, for about 2 hours, or until it is reduced by more than ½ and is thick enough to lightly coat a spoon.
2. Stir in the sugar, raisins, saffron, cardamom, and the rose extract and continue simmering until the mixture is thick enough to hold a soft shape. This could take another long while, so relax. Add the butter and ground almonds and stir over low heat for about 10 minutes more, taking care not to let the mixture scorch. It should now be thick enough to form a solid mass.
3. Remove it from the heat and allow it to cool slightly. Turn the halva out onto a platter and shape it into an even mound. Decorate it with the slivered almonds and serve it either warm or cool, with cream.
