Beetroot Halva

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• Pot

At the beginning, chop 3 beets and cook with a little water.

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• Chopper

Then grind or grate and set aside.

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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.

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• Pot

Let it boil.

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• 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.

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• 30 g All purpose flour

• Large pan

In the meantime, toast the flour in a large pan on stove on medium heat.

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• 12½ ml Oil
• 10 g Unsweetened butter

After 15 minutes add butter and oil and continue heating for more five minutes.

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Now it’s time to add grated beets.

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Stir until smooth. Then add the syrup.

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Stir again.

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Stir for two minutes and then to get shiny, rock the pan tightly.

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Then you can spread the halva hot on wafer sheets and also in the dish.

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After 3 minutes, roll the wafer sheet. Make more rolls.

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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.

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Finally it’s time to decorate.

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Use a spoon,

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Some dried rose to decorate.

Enjoy your meal!