Print

Flavorful Turkish Carrot Halva with Cardamom Pistachios and Rosewater Cream

Turkish carrot halva - featured image
Print Recipe

A comforting and aromatic Turkish dessert featuring slow-simmered shredded carrots with cardamom, topped with rosewater-infused whipped cream and crunchy pistachios.

Ingredients

Scale
  • 4 cups shredded carrots (about 6 medium carrots)
  • 4 tablespoons unsalted butter
  • 3/4 cup granulated sugar (150 grams)
  • 2 cups whole milk (480 ml) or almond milk for dairy-free
  • 1 teaspoon ground cardamom
  • Pinch of salt
  • 1/2 cup chopped roasted unsalted pistachios
  • 1 tablespoon rosewater
  • 1/2 cup heavy cream (120 ml), whipped
  • Powdered sugar for dusting (optional)

Instructions

  1. Wash, peel, and shred the carrots using a box grater or food processor to get about 4 cups of finely shredded carrots.
  2. In a large nonstick skillet over medium heat, melt 4 tablespoons unsalted butter. Add the shredded carrots and sauté for about 10 minutes, stirring occasionally until tender and starting to caramelize.
  3. Stir in 3/4 cup granulated sugar and 2 cups whole milk. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20-25 minutes, stirring every few minutes until the carrots absorb the milk and the mixture thickens to a creamy consistency. Add more milk if it becomes too dry.
  4. Sprinkle in 1 teaspoon ground cardamom and a pinch of salt. Stir well and cook for another 5 minutes until fragrant.
  5. While the halva cooks, whip 1/2 cup heavy cream until soft peaks form. Gently fold in 1 tablespoon rosewater and keep chilled until serving.
  6. Toast 1/2 cup chopped pistachios in a small dry pan over medium heat for 2-3 minutes, stirring constantly to prevent burning. Set aside to cool.
  7. Spoon the warm carrot halva into serving bowls. Top each with a dollop of rosewater cream and a generous sprinkle of toasted pistachios. Optionally dust with powdered sugar and serve immediately.

Notes

Keep an eye on the milk level while simmering to prevent burning; add more milk or lower heat if needed. Use fresh ground cardamom for best flavor. Toast pistachios carefully to avoid burning. Whip cream to soft peaks only to avoid graininess. For vegan version, substitute butter with coconut oil, milk with almond or oat milk, and use coconut cream whipped with rosewater.

Nutrition

Keywords: Turkish carrot halva, carrot dessert, cardamom pistachios, rosewater cream, homemade dessert, Middle Eastern dessert, carrot halva recipe

Find it online: https://gleefulfork.com/flavorful-turkish-carrot-halva-recipe-with-cardamom-pistachios-and-rosewater-cream-easy-homemade-dessert/