Afghanistan: Halwa e Zardak

Halwa e Zardak–Rosewater and Cardamom Flavored Carrot Pudding (Recipe)

This recipe used a lot of carrot.  Two pounds of it.


The grated carrot was mixed with milk, whipping cream, sugar and butter.  The recipe suggested it would take 1 to 1 1/2 hours on low heat for all of the liquid to be absorbed, but I did not find that to be long enough.  I ended up increasing heat to medium-low, and it simmered the whole time we were cooking (closer to 3 hours).  I think this is one of the most vibrantly colored foods I have ever cooked!

Halwa_e_Zardak_cooking_1  Halwa_e_Zardak_cooking_2  Halwa_e_Zardak_cooking_3

After reducing, I mixed in cardamom and our second new ingredient–rosewater.  To serve, it was topped with chopped and roasted pistachios and almonds.



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