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Carrot cake in a bowl with pistachio garnishing

Halva Ye Havij: Persian Sweet Carrot Sweets

  • Author: Noreen
  • Total Time: 1 hour 15 minutes
  • Yield: 8 people 1x


Halva Ye Havij: Persian Sweet Carrot Sweets with ground cardamom.


  • 78 large carrots (approximately 1 pound)
  • 1 cup of water
  • 1 cup coconut sugar
  • 1 cup rice flour
  • 3/4 cup coconut oil
  • 1/4 cup rosewater
  • 1/2 teaspoon ground saffron
  • 1 teaspoon ground cardamom (optional)

Garnishes (Optional, but very pretty)

  • 1 tablespoon ground pistachios
  • 1 tablespoon ground walnuts
  • 1 tablespoons dried crushed rose petals


  • Stage 1 – Boil and Soften Carrots

    1. Start by grating your carrots into smaller shreds, either by hand or with a food processor (on Amazon). When you have all your carrots grated, set aside for just a moment
    2. Take a stockpot over medium high heat and add in your water
    3. Before your water starts to boil, add in your coconut sugar. Stir well to dissolve the sugar as the water starts to boil
    4. Next, add in your grated carrots, and stir everything well together. When everything’s mixed, cover your stockpot, reduce your heat to a simmer, and let the carrots cook and soften for 30 minutes (but start Stage 2 below after 20 minutes)

    Stage 2 – Prepare the Halva Base

    1. Start by dissolving your saffron into your rosewater, then set aside for the time being
    2. Take a Dutch oven (on Amazon) or another thick-bottomed pot over medium-high heat
    3. When heated, add in your rice flour, and begin to move it around either with a ladle or a heat-proof spatula. You’ll want to keep moving the flour around for 5-7 minutes so that it can lightly brown but not burn
    4. As you see the rice flour start to brown, create a well in the middle of your pot and add in your coconut oil. As the oil starts to quickly melt, very quickly and vigorously mix it in with the rice flour
    5. Continue to stir your rice flour/coconut oil mixture for another minute to remove any clumps. You should have a beautiful, golden brown smooth paste at the end
    6. By this point, your carrots will have been well-softened and ready to use. Take your pot of carrots and add it to the rice flour and coconut oil paste. Be very careful for any splattering that might happen
    7. Using a very sturdy ladle, vigorously stir the carrots into what is becoming a very thick paste
    8. As you’re stirring, add in your dissolved saffron, rosewater and ground cardamom. Turn down your heat to a low setting, and continue to stir for 3-5 more minutes

    Stage 3 – Finish, Cool and Garnish your Halva

    1. After several minutes of further stirring, you should have a luscious, dark paste with everything well integrated together. Take your stockpot off the stove and set it next to your serving dish
    2. Use a spatula or a flat edge to scoop pieces of paste into your serving dish, and smooth the top along the way. Repeat until you’ve filled your serving dish with paste
    3. Before putting it in the fridge to cool, top your halva ye havij with any garnish like ground pistachios or walnuts
    4. Set in the fridge for at least 30 minutes (though preferably longer) so that the halva can cool and harden

    When hardened – but still soft to the touch – your halva is ready to serve. Enjoy!

  • Prep Time: 10 mins
  • Cook Time: 65 mins
  • Category: Dessert
  • Cuisine: Iranian

Keywords: carrot sweets, carrot desserts, carrot cake