Recipe amended from Fatima Akoo Pic cred: Ruhana Ebrahim @mama_taught_me_well
Ingredients: 4 large Beetroot (boiled till soft, then finely grated) 3 cups milk 1⁄4 cup sugar 1 small tin Nestle cream 2 tablespoon Klim 1⁄2 teaspoon Elachi (cardomom) powder 1 tablespoon dessicated coconut 2 tablespoon almond powder 2 tablespoon semolina 2 tablespoon ghee (Clarified butter) Few drops red colouring Pistachios & Sliced almonds
METHOD 1. Boil betroot with milk on low heat until no liquid remains. 2. Add sugar and cook until dissolved. Set aside. 3. In a flat pot braise semolina in ghee (Clarified butter) until starts changing color. 4. Add 3⁄4 tin cream, klim, almond powder, coconut, and the beetroot mixture. 5. Cook until thick but still slightly wettish. 6. Add Elachi (cardomom), mix in. 7. Add a slice of butter and cook on low until thickened. 8. Turn halwa at intervals to avoid scorching. 9. Add red colouring. Mix. 10. Garnish with remainder cream, pistachios, & sliced almonds.