As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to make the Beetroot Halva. I chose this recipe for two reasons. Firstly Angelica was very fond of sweets, secondly I collect ‘reddish’ recipes which always make an interesting entry for my blog. Halva is one of the most delicious dishes you can make with beetroot.
2 large, fresh beetroot
1 litre milk
3 tbsp caster sugar
5 tbsp unsalted butter
3 tbsp raisins
A small handful of chopped cashew nuts
A pinch of ground cardamom
1 Coarsely grate the beetroot. Place in a large, non-stick saucepan with the milk and cook, stirring occasionally, until the milk has dried off. It will take more than an hour.
3 Meanwhile, gently heat 1 tsp of unsalted butter in a pan, then fry all the raisins with the cashews and a pinch of ground cardamom until the nuts are lightly golden.
4 Stir into the halva. Taste, adjust the sugar and serve hot.
Anjum’s Indian Vegetarian Feast by Anjum Anand (Quadrille).
To learn more about Angelica read About Angelica.