Halva is one of the most delicious dishes you can make with beetroot.
- 2 beetroot
- 1 l milk
- 3 tablespoon caster sugar
- 5 tablespoon unsalted butter
- 3 tablespoon raisins
- a small handful of cashew nuts, chopped
- pinch of cardamom
Coarsely grate the beetroot. Place in a large, non-stick saucepan with the milk and cook, stirring occasionally, until the milk has dried off. It will take more than an hour.
Add the caster sugar and 4 tbsp of butter and cook, stirring, for another 15-20 minutes to help the beetroot caramelise. It will turn a lovely, deep red colour.
Meanwhile, gently heat 1 tsp of unsalted butter in a pan, then fry all the raisins with the cashews and a pinch of ground cardamom until the nuts are lightly golden.
Stir into the halva. Taste, adjust the sugar and serve hot.