Blogging Marathon# 49: Week 4/ Day 3
Theme: Bookmarked Recipes
Dish: Afghani Carrot Halwa
I’m ending this month’s marathon on a sweet note with this rich and decadent ‘Carrot Halwa‘ that I bookmarked from ‘The New Middle Eastern Vegetarian‘ cookbook by Sally Butcher. Halwa is very similar to our very own Carrot Halwa with a few additional ingredients like ricotta cheese and powdered milk.
This is one of the recipes that caught my attention as soon as I saw it in the cookbook. I was looking for an opportunity to make this dessert ever since. Carrot halwa is one of my husband’s favorite and with him travelling, I didn’t want to make this dish just for myself. So finally made it as soon as he got back.
This Afghani version of carrot halwah/ halva is very rich and can be served as halwa with soft consistency or can be chilled and made into terrific and unusual petit four or burfi. The author also suggests using this as a filling for a tart by piling it into a pie crust and serve with some creme fraiche on the side.
I bought some colorful carrots from Trader Joes and used them make this dish. I was worried how the final color would turn out when all the different carrots were mixed together, but thankfully it turned out just fine. Traditionally carrots are grated for this recipe, but the author suggests blending the carrots with the milk into a smooth mixture. Being too lazy to grate the carrots, I went ahead and blended my colorful carrots into a smooth paste.
Recipe from The New Middle Eastern Vegetarian: