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Carrot Halva

 

20

Yield

1

batch

Prep

20

min

Cook

4

hrs

Ready

5

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 pounds carrots
½ gallon milk
*
2 cups sugar
2 cups milk, skim, (non fat) powder
1 cup vegetable oil
1 x nuts
to taste
*

Directions

  1. Clean and grate the carrots.

  2. Heat milk to boiling and add the carrots.

  3. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours).

  4. Add oil and cook more, stirring often, to roast the carrots well. About ½ hr.

  5. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides 6. Add the nuts and raisins and turn off the fire.

  6. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 643g (22.7 oz)
Amount per Serving
Calories 117643% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 500mg 21%
Total Carbohydrate 54g 54%
Dietary Fiber 13g 51%
Sugars g
Protein 32g
Vitamin A 1527% Vitamin C 48%
Calcium 57% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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