| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sainsbury’s, Sainsbury7 |
8 |
servings |
INGREDIENTS
| 125 |
ml |
Double cream; (4 fl oz) |
|
|
A few saffron strands; soaked for a few |
|
|
; minutes |
| 125 |
g |
Butter; (4oz) |
| 750 |
g |
Carrots; grated (1 1/2lb) |
| 50 |
g |
Sugar; (2oz) |
| 4 |
tb |
Raisins |
|
|
Seeds from 4 cardamom pods |
| 3 |
tb |
Slivered almonds |
| 1 |
tb |
Rose-water |
|
|
Double cream; to serve (optional) |
INSTRUCTIONS
Put 2 tablespoons of the cream in a small bowl and gently stir in the
saffron, then gradually mix in the rest of the cream. The cream will
take on the colour of the saffron (golden yellow). Do not beat the
mixture.
Melt the butter in a heavy saucepan over a low heat, add the grated
carrots, and stir to coat well.
Stir in the sugar, raisins and cardamom seeds. Blend in the saffron
and cream mixture, and the almonds.
Sprinkle in the rose-water, and cook gently over a low heat for 30-40
minutes, stirring occasionally. The mixture will become a fairly dry,
golden brown mass.
Serve the halva as a dessert, with double cream poured over the top,
if desired.
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