Beetroot Halwa recipe by Ruhana Ebrahim

Ingredients

• 4 large Beetroot (boiled till soft, then finely grated)
• 3 cups milk
• ¼ cup sugar
• 1 small tin Nestle cream
• 2 tablespoon Klim
• ½ teaspoon Elachi (cardomom) powder
• 1 tablespoon dessicated coconut
• 2 tablespoon almond powder
• 2 tablespoon semolina
• 2 tablespoon ghee (Clarified butter)
• Few drops red colouring
• 1. Boil betroot with milk on low heat until no liquid remains.
• 2. Add sugar and cook until dissolved. Set aside.
• 3. In a flat pot braise semolina in ghee (Clarified butter) until starts changing color.
• 4. Add ¾ tin cream, klim, almond powder, coconut, and the beetroot mixture.
• 5. Cook until thick but still slightly wettish.
• 6. Add Elachi (cardomom), mix in.
• 7. Add a slice of butter and cook on low until thickened.
• 8. Turn halwa at intervals to avoid scorching.
• 9. Add red colouring. Mix.
• 10. Garnish with remainder cream, pistachios, & sliced