Beetroot Halva recipe

Preparation Time: 15 minutes | Cooking Time: 2 hours

Halva is sweet, silky and wonderfully creamy - and when made with sweet, earthy beetroot, has a wonderful pink hue. Beetroot is cooked very slowly with milk before buttery raisins and cashews are added. Perfect after a dinner party if you don't want a heavy pud.


  • 2 large beetroots
  • 1 litre full fat milk
  • 4 tbsp. butter
  • 4 tbsp. caster sugar
  • 3 tbsp. raisins
  • 75g chopped cashews
  • 1 tbsp. butter
  • Pinch ground cardamom


  1. Coarsely grate the beetroots and put into a large saucepan with the milk. Cook over a very low heat for an hour, stirring occasionally, until all of the milk has cooked into the beetroot.

  2. Add 4 tbsp. butter and 4 tbsp. sugar to the beetroot. Cook gradually for around 20 minutes, or until the beetroot caramelises and turns a deep purple colour.

  3. In another frying pan, heat the butter. Add the raisins, cashews and cardamom and fry until golden, then stir into the beetroot. Serve warm.

To serve, drizzle the halva with double cream and sprinkle with some extra cashews. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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