carrot-saffron pudding w rosewater Persian - halva ye havij
A lovely and fragrant chilled Persian dessert traditionally made to celebrate the winter solstice. Our version of halva ye havij is made with coconut oil, so it’s vegan-friendly and just as tasty. If you are looking for a beautiful, unique dessert to bring to a holiday party or a special dinner in your future - look no further!
minutes 10 PREP TIME INGREDIENTS minutes 65 COOK TIME • 7-8 large carrots (approximately 1 pound) Garnishes • 1 cup of water • 1 tablespoon ground pistachios • 1 cup coconut sugar • 1 tablespoons dried crushed rose petals • 1 cup rice flour • ¾ cup coconut oil • ¼ cup rose water • ½ teaspoon ground saffron • 1 teaspoon ground cardamom (optional)
TOTAL TIME: 1 HOUR 15 MINUTES
SERVES: 8 PEOPLE
LEVEL OF DIFFICULTY: EASY
1. PERSIAN - HALVA YE HAVIJ You can find out more about Persian cuisine, its history and the Rugelach recipe (including more pictures) by clicking here.
Stage 1: Boil and Soften Carrots Stage 2: Prepare the Halva Base
1. Start by grating your carrots into smaller shreds, either by hand or with a food 1. Start by dissolving your saffron into your rosewater, then set aside processor. When you have all your carrots grated, set aside for just a moment 2. Take a Dutch oven or another thick-bottomed pot over medium-high heat 2. Take a stockpot over medium high heat and add in your water 3. When heated, add in your rice flour, and begin to move it around either with a 3. Before your water starts to boil, add in your coconut sugar. Stir well to dissolve ladle or a heat-proof spatula. You’ll want to keep moving the flour around for 5-7 the sugar as the water starts to boil minutes so that it can toast and become a light golden brown color but not burn
4. Next, add in your grated carrots, and stir everything well together. When 4. As you see the rice flour start to brown, create a well in the middle of your everything’s mixed, cover your stockpot, reduce your heat to a simmer, and let pot and add in your coconut oil. As the oil starts to quickly melt, very quickly and the carrots cook and soften for 30 minutes... start Stage 2 below after 20 minutes vigorously mix it in with the rice flour
5. Continue to stir your rice flour/coconut oil mixture for another minute to remove any clumps. You should have a beautiful, golden brown smooth paste at the end
2. 3. PERSIAN - HALVA YE HAVIJ PERSIAN - HALVA YE HAVIJ Stage 2 (Continued): Prepare the Halva Base Stage 3: Finish, Cool and Garnish your Halva
6. By this point, your carrots will have been well-softened and ready to use. Take 1. After several minutes of further stirring, you should have a luscious, dark paste your pot of carrots and add it to the rice flour and coconut oil paste. Be very with everything well integrated together. Take your stockpot off the heat and set careful for any splattering that may happen it next to your serving dish
7. Using a very sturdy ladle, vigorously stir the carrots into what is becoming a 2. Use a spatula or a flat edge to scoop the paste into your serving dish, and very thick paste smooth the top along the way. Repeat until you’ve filled your serving dish
8. As you’re stirring, add in your dissolved saffron, rosewater and ground 3. Before putting it in the fridge to cool, top your halva ye havij with any garnish cardamom. Turn down your heat to a low setting, and continue to stir for 3-5 like ground pistachios or walnuts more minutes 4. Set in the fridge for at least 30 minutes (though preferably an hour or two) so that the halva can cool and harden
5. When hardened - but still soft to the touch - your halva is ready to serve. Enjoy!
4. 5. PERSIAN - HALVA YE HAVIJ PERSIAN - HALVA YE HAVIJ Bon Appétit!
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6. PERSIAN - HALVA YE HAVIJ