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RECIPE PARVE DESSERT
Gajar Halwa (Parve)
August 7, 2026
Chef Leron Khalifa
Ingredients
Servings: 8
- 1 kg grated carrots
- 4 tbsp parve margarine, divided
- 1 L unsweetened almond milk (reserve some to soak the saffron)
- 95 g sugar (adjust to taste)
- 0.25 tsp saffron threads, soaked in 2 tbsp warm almond milk
- 2 tsp ground cardamom
- Pinch of salt
- Pinch of freshly grated nutmeg (optional)
- 20 g chopped cashews
- 20 g slivered almonds
- 20 g raisins
- 20 g chopped pistachios (for garnish)
Steps
- Heat 2 tbsp of the margarine in a heavy-bottomed pot over medium heat. Add the cashews, almonds, and raisins and roast for 2–3 minutes, stirring constantly, until the nuts are lightly golden and the raisins have puffed up. Remove and set aside.
- Add the remaining 2 tbsp margarine to the same pot.
- Add the grated carrots and sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.
- Pour in the almond milk and bring to a gentle simmer.
- Cook over medium-low heat, stirring every few minutes, until the almond milk has almost completely reduced (about 30 minutes).
- Stir in the sugar and continue cooking until the halwa becomes thick, glossy, and starts pulling away from the sides of the pot.
- Add the soaked saffron (including the soaking milk), cardamom, salt, nutmeg, and the roasted nuts and raisins. Cook for another 5–10 minutes.
- Transfer to a serving dish and garnish with the chopped pistachios before serving.
Chef's Notes
- Freshly ground cardamom gives the best flavor.
- Serve warm or at room temperature.