Beetroot Halva by Ashia Ismail-Singer
A friend suggested I try making a beetroot halva and I’m so pleased she did. The flavour is rich and sweet, and the colour is simply stunning. Garnish with some lovely edible flowers and serve with thickened cream, Greek yoghurt or mascarpone.
Prep time 20 mins
Cooking time 50–60 mins
5 cups milk
200g beetroot, peeled and grated
3–4 cardamom pods
thickened cream, Greek yoghurt or mascarpone, to serve
edible flowers, for garnish
Place milk and the grated beetroot in a heavy-based saucepan and cook over a high heat, stirring occasionally, until liquid has evaporated, about 30 minutes. Watch carefully that it doesn’t stick to the bottom of the pan.
Crush the cardamom pods and extract the black seeds. Grind the seeds in a pestle and mortar.
Add butter, sugar and cardamom to the saucepan. Stir with a wooden spoon until butter has melted and sugar has dissolved.
Cook a further 15–20 minutes, stirring frequently, until the mixture starts to leave the side of the pan.
Serve with a dollop of thickened cream, Greek yoghurt or mascarpone and a garnish of edible flowers.
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