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