Beetroot Halva

Name: Beetroot Halva
Ingredients: 1 kg grated beetroot; 1 liter milk, full cream; 10 green cardamoms; 180 g sugar (1 3/4 cups); 4 tablespoons clarified butter (ghee); 12 cup almonds, slivered and roasted lightly; 12 cup pistachios, slivered; 2 tablespoons poppy seeds (to garnish, approx)

8 ingredients

5 steps

Ingredients

1 kg grated beetroot
1 liter milk, full cream
10 green cardamoms
180 g sugar (1 3/4 cups)
4 tablespoons clarified butter (ghee)
12 cup almonds, slivered and roasted lightly
12 cup pistachios, slivered
2 tablespoons poppy seeds (to garnish, approx)

Directions

1

Heat milk in a heavy pan, bring to a slow boil, stirring with a wooden spoon.
2

Add the grated beetroot and cardamoms and cook over medium heat for 30-45 minutes or until the milk has almost eveporated Add the sugar, stir and cook until it dissolves completely.
3

Add the clarified butter, stir and cook until the beetroots are slightly caramalised.
4

Reduce the heat, and cook for 3-4 minutes more.
5

Serve at room temperature garnished with poppy seeds and roasted and slivered almonds and also slivered pistachios.