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  Carrot Halvah



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1 cup hot water
1/4 cup golden raisins
3 cups shredded carrot
1 1/2 cups whole milk (full fat cow’s milk)
1/4 cup maple syrup
1/2 teaspoon cardamom or 4-6 crushed pods
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup toasted pecans, finely chopped

In a large heavy pot, soak raisins in hot water for 30 minutes.
Use a slotted spoon to remove raisins from water. Bring water to a boil and stir in shredded carrots.
Add milk, maple syrup and cardamom. Bring to a full simmer, stir well and reduce heat.
Cook on low, stirring frequently, for 45 minutes or more, until the liquid is absorbed.
Stir in cinnamon, salt, pecans and soaked raisins.
Serve warm in small dishes or press into shallow pan and refrigerate until completely chilled before cutting into small squares.

Instead of cooking carrots in the raisin-soaking water, soften over low heat with ghee, butter, coconut oil or vegan butter.

Try full fat coconut milk or other plant-based milk instead of full fat cow’s milk. Low fat milk may be used, if desired.

Instead of maple syrup, try cane syrup, honey or dark sugars, like brown or jaggery, that will melt completely.
Date sugar is not suitable because of its texture.

Cardamom, whether ground or in pods, seems to be as important as the carrots, but instead of cinnamon, try saffron.

Instead of golden raisins, try regular raisins, currants, dried cranberries or finely chopped dates, apricots or peaches.
Be sure to soak any dried fruit before stirring into cooked carrots.

Almonds or pistachios are the traditional choice and most recipes call for nuts to be either ground to a fine powder,
crushed into small pieces or finely chopped. Pecans are the local choice and are best toasted and finely chopped.

Copyright © 2019 Stefanie Samara Hamblen