Carrot Halva with Cloves, Cardamom, and Fudge

Author Notes: Fajar ka halva takes me home, and it is re-creatable in most places. Today, I’m recreating it in Scotland, using local produce, and don’t need many unusual in (…more) —Sumayya Usmani

Serves 3-4 people

  • 3cups peeled and grated carrots
  • 1 1/2cups double cream
  • 1/2cup whole milk
  • 1/2caster sugar
  • 5cardamom pods, seeds taken out and crushed
  • 5cloves
  • 2tablespoons desiccated coconut
  • 1tablespoon roughly ground pistachios
  • Red food coloring (optional)
  • 1tablespoon desiccated coconut
  • 1tablespoon crushed pistachios and almonds, for each serving
  • Gold or silver leaf (optional)
  • 4cups whole milk, for khoya (wholemilk fudge)
  1. Boil the milk and cream together, add the grated carrots, cloves, and cardamom seeds. Cook on low heat and keep stirring occasionally and keep an eye on the pan. Cook this until the milk/cream gets absorbed into the carrot (takes about 25-30 minutes on medium-low heat). Now add the sugar and keep stirring until it is all mixed in well. Add the coconut and ground pistachios. You can add natural red food coloring if you feel the carrots are too pale, but this is optional.
  2. Continue to stir until the carrots being shiny, and the halva starts to leave the sides of the pan, and come together as a sticky ball. All the milk/cream and sugar should be combined very well at this point.
  3. Pour into a serving dish, allow it to cool slightly, and decorate with all the garnishes. Serve either warm with ice cream or cold as it is. You can serve it in a big bowl or individual ones.
  4. In a heavy-bottomed pan, bring the milk to a boil; keep stirring and scraping dried milk from sides of pan and stir into the boiling milk. Keep cooking on medium heat, until the milk reaches the consistency of mashed potatoes or ricotta. Allow it to cool in the pan. Transfer to into an airtight container, and refrigerate until needed. Use within a week.