| 3 | medium beetroots |
| 300 g | All purpose flour |
| 460 g | Sugar |
| 500 ml | Beetroot juice |
| 125 ml | Oil |
| 100 g | Unsweetened butter |
| ½ tsp | Vanilla powder |
| 2 tsp | Cardamom powder |
| 125 ml | Rosewater |
| 5 sheets | Wafer sheets (optional) |
| Dried rose for decoration |
At the beginning, chop 3 beets and cook with a little water.
Then grind or grate and set aside.
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.
Let it boil.
After it boils, add cardamom, vanilla and rosewater to the syrup, turn it off 2 minutes later to cool.
In the meantime, toast the flour in a large pan on stove on medium heat.
After 15 minutes add butter and oil and continue heating for more five minutes.
Now it’s time to add grated beets.
Stir until smooth. Then add the syrup.
Stir again.
Stir for two minutes and then to get shiny, rock the pan tightly.
Then you can spread the halva hot on wafer sheets and also in the dish.
After 3 minutes, roll the wafer sheet. Make more rolls.
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.
Finally it’s time to decorate.
Use a spoon,
Some dried rose to decorate.
