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Carrot-Saffron Pudding (Halva-ye Havij)

Carrot-Saffron Pudding (Halva-ye Havij) 6.000
Jun 4, 2009

This lovely and fragrant chilled dessert takes about 2 hours to prepare, from start to finish.

Make Ahead: The pudding needs to refrigerated before serving.

Servings: 6
  • 1 pound carrots, peeled and grated (about 2 1/2 cups)
  • 2 cups whole milk
  • 1/4 teaspoon ground saffron
  • 1 tablespoon rose water
  • 3/4 cup sugar
  • 1 teaspoon ground cardamom
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 tablespoons ground pistachios, for garnish (optional)


Combine the carrots and milk in a medium saucepan over medium heat. Cover and cook for 40 to 55 minutes, stirring frequently, until the carrots have absorbed all the milk.

Dissolve the saffron in the rose water.

Add the sugar, cardamom, saffron--rose water solution and the butter; cook for 20 to 25 minutes, stirring constantly, until the mixture is thick and pudding-like. Remove from the heat.

Use an ice cream scoop to divide the mixture among individual dessert dishes. Cover and refrigerate until well chilled and ready to serve.

Just before serving, garnish with the ground pistachios, if desired.

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Recipe Source

Adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh Batmanglij (Mage Publishers, 2006).

Tested by Monica Bhide.

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Nutritional Facts

Calories per serving: 244

% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 7g 35%

Cholesterol: 32mg 11%

Sodium: 94mg 4%

Total Carbohydrates: 36g 12%

Dietary Fiber: 2g 8%

Sugar: 32g

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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