Beetroot Halva
Community member
"Sweet and pretty because of its great color. This is a Persian dessert. It’s full of aroma and taste. You can use 5 or 6 more beets and an electric juicer to prepare beetroot juice for halva syrup."
Difficulty
Medium 👍Ingredients
Utensils
Pot, Chopper , Large pan
Step 1/17
- Pot
At the beginning, chop 3 beets and cook with a little water.
Step 2/17
- Chopper
Then grind or grate and set aside.
Step 3/17
Pour two cups (500ml) of beetroot juice in the same pot where you cooked the beets and put it with sugar on a medium flame to dissolve the sugar.
Step 4/17
- Pot
Let it boil.
Step 5/17
- ⅛ tsp Vanilla powder
- ¼ tsp Cardamom powder
After it boils, add cardamom, vanilla and rosewater to the syrup, turn it off 2 minutes later to cool.
Step 6/17
- 30 g All purpose flour
- Large pan
In the meantime, toast the flour in a large pan on stove on medium heat.
Step 7/17
- 12½ ml Oil
- 10 g Unsweetened butter
After 15 minutes add butter and oil and continue heating for more five minutes.
Step 8/17
Now it’s time to add grated beets.
Step 9/17
Stir until smooth. Then add the syrup.
Step 10/17
Stir again.
Step 11/17
Stir for two minutes and then to get shiny, rock the pan tightly.
Step 12/17
Then you can spread the halva hot on wafer sheets and also in the dish.
Step 13/17
After 3 minutes, roll the wafer sheet. Make more rolls.
Step 14/17
Put the rolls in a plastic bag and Let it cool in the fridge for at least 2 hours. Then make 0.5 inch cuts.
Step 15/17
Finally it’s time to decorate.
Step 16/17
Use a spoon,
Step 17/17
Some dried rose to decorate.
