Beetroot Halva

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.