Angelica’s recipes – Beetroot halva

12.08.2016 Posted in Red Cooking, Red Writing No Comments

As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Angelica's recipes - Beetroot halvaRebel‘ 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.

Serves 4

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.

2 Add the caster sugar and 4 tbsp of butter and cook, stirring, for another 15-20 minutes to help the beetroot Beetroot Halvacaramelise. It will turn a lovely, deep red colour.

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.

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