Cardamom and rose water add flavour and fragrance to this halva. Butternut is often used in savoury dishes but this versatile squash lends a beautiful golden hue to this comforting dessert
|Prep time||30 minutes|
|Cook time||90 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Working in 2 batches, place the butternut and milk in a blender and purée until smooth. Transfer to a large saucepan over a medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes. Reduce to a medium heat, and cook, stirring regularly, until reduced and thickened to the consistency of loose peanut butter, approx. 45 minutes.
Add the white sugar, light brown sugar, almond flour, 150g of butter, rose water, cardamom and salt, and cook, stirring often, until smooth, approx. 5 minutes.
Remove the saucepan from the heat.
Using a handheld blender or a food processor, add the milk powder to the halva mixture until no lumps remain. Set aside.
Preheat the oven to 180°C, gas mark 4.
To make the crumble, rub together the remaining 100g of butter, flour, roughly chopped almonds, oats and demerara sugar to form rough crumbs. Spread onto a lined baking sheet and bake for 10-15 minutes, or until golden.
Melt the ghee in a small saucepan and add the raisins and sultanas. Simmer until the raisins swell.
Transfer the halva to a serving platter or bowl and sprinkle the crumble over and drizzle with the ghee.