Carrot‑Almond Dessert (Halva)

Ingredients

• 500 g carrots
• 2 tbsp clarified butter
• 1 tbsp Sesame oil
• 3 tbsp almond slivers
• 3 tbsp semolina
• 300 ml milk
• 1 tbsp honey
• 3 tbsp sugar
• 2 tbsp raisins
• 1 tsp ground cardamom
• 50 g whipped cream
• 1 tbsp finely chopped pistachios

Instructions

1. 1.

   Heat 1 tbsp clarified butter in a pan and roast the almonds with honey, lightly caramelizing. Heat ½ tbsp clarified butter in another pan and toast the semolina. Wash, peel and grate the carrots finely. Heat 1 tbsp clarified butter together with the oil and cook the carrot shreds over medium heat for about 15‑20 minutes, stirring constantly until tender.

2. 2.

   Bring milk, sugar and raisins to a boil, stir in the carrots and semolina, and let simmer for about 15 minutes. If the mixture is too liquid, add more semolina.

3. 3.

   Refrigerate everything for at least one hour.

4. 4.

   Serve the halva on plates, garnished with whipped cream, pistachios, almond slivers, and candied carrot strips.