Anjula’s Beetroot & White Chocolate Halwa

COOK: 30 Minutes

SERVES: 4

Ingredients

4 large fresh beetroot, grated
1l full-fat milk
½ tsp freshly ground TRS green cardamom
3 tbsp jaggery
100g unsalted butter
100g good-quality white chocolate (I use Green & Blacks), grated
Silver leaf (optional), to garnish

Method

Place the grated beetroot in a non-stick saucepan set over low heat. Add the milk and allow to cook gently, stirring occasionally. Continue to cook until the milk has been completely absorbed and the mixture is a beautiful ruby colour.

Add the cardamom, jaggery and butter, stir well, and cook for a further 15 minutes, stirring occasionally. Remove the halwa from the pan, smooth out evenly in a non-stick tray, and leave to cool.

Once cool, spread the grated white chocolate evenly on top of the halwa. Cut it into little squares or diamonds. For a fantastic finishing touch to wow your guests, add some edible silver leaf to the top before serving.