Carrot Almond Dessert Indian Style (Halva)
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Halva
- 500 grams carrots
- 2 Tbsps clarified butter
- 1 Tbsp sesame oil
- 3 Tbsps slivered almonds
- 3 Tbsps Semolina flour
- 300 milliliters milk
- 1 Tbsp honey
- 3 Tbsps sugar
- 2 Tbsps Currants
- 1 tsp Cardamom (ground)
- For the garnish
- 50 grams Whipped cream (beaten)
- 1 Tbsp Pistachio (finely chopped)
Preparation steps
1.
For the Halva: Heat 1 tablespoon butter in a pan and roast almonds with honey and slightly caramelize. Heat 1/2 tablespoon butter in another pan and roast semolina. Rinse, peel and finely grate carrots. Heat 1 tablespoon butter together with oil and cook grated carrots over medium heat for about 15-20 minutes, stirring constantly until soft.
2.
Bring milk, sugar and raisins to a boil, stir in carrots and semolina and let simmer 15 minutes. Add more semolina if the mixture is too runny.
3.
Allow to cool at least 1 hour.
4.
Spread Halva on a plate, serve garnished with cream, pistachios and almonds and candied carrot strips.
