Halawat Guzar [Carrot Dessert] — حلاوة جزر
January 21, 2012 by lamyaalmas
I learnt this recipe when I was 12 yrs old from my Aunt Amal, may Allah bless her always, while visiting them in Little Aden. I followed like a shadow in her in kitchen, and picked up a few recipes . It seemed strange to me that carrots could be turned into a dessert, and voiced that. She told me to wait and see. Indeed it was delicious.
When I went home I told my mother, may Allah bless her always, about it and she said, “There are a whole lot of carrots in the fridge. Go and try it out.” So I did. It was a success. My dad and brother loved it, so much so that every time my dad would come home from work he would bring me a big bag of carrots and call from work and ask me to make it for dessert every day. We didn’t have a food processor that grated at that time, so I used to do it manually with a grating board.
It’s also sold in “Halawa Stores” [Sweet Stores] in Aden, and it’s rather expensive. I always felt fortunate that I could make it on my own, given that carrots were pretty cheap and in abundance in Yemen, as were the rest of the ingredients Alhamdullilah. It tastes great warm as it does cold.
For about 7 small bars you will need:
1) 3 bunches of carrots [each bunch had about 10] –so about 30 medium carrots, peeled, and washed. If you are using the big carrots then 20 should do.
2) 1/3 of cup of sugar [more of less depending on the sweetness of the carrots. If they are sweet then less is needed, if not so sweet then more is needed. Taste to make sure it is as sweet as you want it to be]
3) 1 6 oz. can of Quishta [table cream] . You can substitute with whipping cream, or whole milk. Remember to take out 2-3 tbslp and keep aside.
4) 1/2 tsp of fresh ground cardamon
5) 4 pinches of ground nutmeg [more or less depending on your taste]
6) 1/2 stick of butter.
Under medium-high heat melt the butter in a skillets. Add all the grated carrot and brown. Make sure you stir often so that it does not burn. Then add the sugar, and cook until all is well incorporated. Add the cardamon and nutmeg and cook for a minute or so, and then add the cream [Quishta] and cook until mixture becomes a thick paste. Take a loaf pan and place the mixture and level it well. Then add the 2 tbsl of cream on top [see pic] and then place in preheated 375 degree oven for 30 minutes or until well browned on top. Let cool. Refrigerate. Cut and serve. Enjoy !
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Posted in Sweet Tooth (Desserts), Yemeni Dishes | 27 Comments
A Yemeniyah's Recipes 
Hello my dear sister
I wanted to know if Halawat Guzar is origin from India
By the way My family moved from Beihan/Marib south east of yemen
long time ago
Today I am researching and writing about clothing and jewelry of women from southern Yemen And in the last three years the subject of food
And recipes that you issues public exceptions here and remind me of my grandmother’s house
Thank you and God bless you y’ackti
Assalamu Laulum Ukhti —
It might very well be. Have seen versions of it in Iraqi cookbooks and others in the Middle East. The influences in Aden are many, Indian ( as in south Asian) is definitely one of them. So glad you are enjoying the blog. Alhamdullilah and may Allah grant you success in your endeavors. Never met anyone from Ma’rib so you are my first. My father’s family is from Kawkaban , but lived in Aden and consider it home.
Lamya
Assalamu ALaky Ukhti! In fact the family is originally from Bayhan a’l Qisab at time there was worked and lived several years in Marib It is very complex
Some of my mother’s side from Radah.
A question for you my sister Scholarly is there are recipes for fish freshwater river
Alla yerdi Alek
Thank you
God bless you
مرحبا أختي
سألت ما إذا كان لديك وصفة من أسماك المياه العذبة
أعرف أن هناك أماكن خاصة في وسط وشمال
لا والله . معظم الاسماك اللي في عدن من المياءالمالحة . بس ممكن تجربي الوصفات بها لكن اقليها اولا و بعدها حطيها داخل الخسار لما يكون قد استوى . لانه لو طبختي السمك بنفس طريقة المالح ممكن انه يتكسر عليك و يتفتت داخل الطبخة.
Shukran Alf Shukran Ukhti شكرا شكرا ألف
If you have a recipe you think that very old especially from
Hadhramaut I would love to have
And if you have from center of Yemen
Or Sh’araab
ألف شكر
Mosh
Give me some names of dishes from those areas, as I am not familiar with their cuisine. If i know any will post them, or ask around. But need names of dishes from the areas you mentioned insha Allah.
Assalamu ALaky Ukhti For example
1. Hilla soup (Fish) from Shar’aab Possibly from the Masilah village or Taiz area I think it’s made from very very small fish
2.Samak Mofa I understand this recipe is fish in the oven (taboon) We call the Mofa Tabun
I hope I’m not bothering you with questions
بارك الله فيك
Mosh
Wa Alaikum Assalaam–
No not all. If i find any of those recipes will post insha Allah.
ASA I came across a dish called G’ahnon what it is and whether you know anything about this food and what it means
تحياتي
WAS: First time for me as well. Will ask around and see if anyone knows what it is. What a funny name. I wonder what it is :)
I’m sorry I did not write it correctly so
Jachnun
Someone wrote and explains me that is a rolled up dough
Do you know something like that?
نأمل في الأفضل بعون الله
مرحبا أختي، كنت تعرف اسم من خليج عدن
ASA, Gulf of Aden has a nickname do you know what nickname?
WAS– No sorry I don’t. I only know it is called the Gulf o Aden [Khaleej Aden].
ASA Is in Aden/Hadhramaut or some part in yemen used in some dishes coconut milk
God bless you for the information and responsiveness&patience
WAS–
No love I don’t know of any. We don’t use coconut milk in any dishes in Aden. God bless you too habeebtee.
Shukran Ukhti! Do you have some new what I asked? February 24
God bless you
Wa Alaikum Assalaam — I don’t. Been so busy since it is midterms here and lots of work to get done with students. I haven’t had time to post anything new. A good place to ask is on a page on facebook called “علموني اطبخ ” so you can consult that page and even ask sisters from all over Yemen. I find great recipes by Yemeniyaat from there as well Maa Sha Allah.
Lamya
Assalamu Alaikum
Thank you for sharing all of your delightful recipes! I have tried the halawat guzar recipe. An interesting variation that came out really nice was the addition of about a 1/4 cup of fresh grated coconut, a handful of chopped walnuts, and sprinkles of cinnamon. Although delicious, the result was a little too soft. I may have not grated enough carrots. About how many cups of grated carrots should I use to end up with a firmer result? Or do you think a flour could be added to make it more cake-like?
Thank you for your time
Entasar
Wa Alaikum Assalaam —
I add more carrots. I don’t add any flour at all. Refrigerating before serving also helps. Hope that helps.
Lamya
I like this. Can I make halawa abu laban (milk sweets) if i replace the carrots with powdered milk? JAK
No this is a totallu different recipe. I’ll work on Halawat Al Laban and post In sha Allah. Wa Iyaki.
Lamya
I will try this today! Thanks for a lovely blog!
Let me know how it turns out :)
lovely recipe! I just love all your recipes. I have made so many of them and all my family and friends enjoy them. I pray and hope for you, your family and your beautiful country every day. may god bring peace and safety. god bless yemen and its people always.
ziad’s wife.
God bless you too habeebtee.
Lamya