Beetroot kheer recipe | Beetroot payasam recipe

Beetroot kheer recipe a quick payasam recipe to make for Navaratri using beetroot,sugar and milk.

Beetroot kheer recipe with step by step pictures and video.Easy beetroot payasam made for Navratri as neivedhyam or even for fasting.

I make Carrot kheer whenever there is excess carrot and milk.I wanted to try beetroot using the same method adn it turned out soo good.as its navartri season you can try this and enjoy – very quick and easy to make with just few available ingredients in your pantry.

Variations:

• You can add 1/2 cup grated carrot along with this.
• Add a tbsp of condensed milk at the end for more richness.
• You can even add a tbsp of moong dal along with beetroot.
• You can even add beets puree and make kheer but I prefer a bix textured payasam so grate it using the fine grater.
• You can even add 1/4 cup semiya to this kheer.

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Beetroot kheer recipe

Beetroot kheer recipe a quick payasam recipe to make for Navaratri using beetroot,sugar and milk.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sharmilee J

Ingredients

• 2 and 1/2 cups milk
• 1 and 1/2 tbsp ghee
• 1 and 1/2 tbsp cashews broken roughly
• 1 cups beetroot grated
• 1/4 tsp cardamom powder

Instructions

• Boil milk, simmer for few mins,Set aside to cool.Heat ghee in a pan - add cashews fry until golden remove and set aside.
• To the same pan add beets saute until raw smell leaves and is dry.Add sugar.
• Let sugar melt completely.Add boiled milk to it.Let it simmer.
• Simmer until thick and creamy, may take around 10-12 mins in low flame.Finally add fried cashews,cardamom powder Mix well and switch off.
• Serve hot or warm or even chilled!

Notes

• Do not add sugar before raw smell leaves.Saute well then add sugar.
• I used cows milk so it was thin so had simmer for a few more time.If you use full fat milk then you need not simmer to thicken.
• Adding a pinch of salt elevates sweetness.
• Payasam thickens slightly on cooling so adjust accordingly.

How to make beetroot kheer recipe:

1. Boil milk, simmer for few mins,Set aside to cool.Heat ghee in a pan – add cashews fry until golden remove and set aside.
2. To the same pan add beets saute until raw smell leaves and is dry.Add sugar.
3. Let sugar melt completely.Add boiled milk to it.Let it simmer.
4. Simmer until thick and creamy, may take around 10-12 mins in low flame.Finally add fried cashews,cardamom powder Mix well and switch off.
5. Serve hot or warm or even chilled!

My tips while making beetroot payasam:

• Do not add sugar before raw smell leaves.Saute well then add sugar.
• I used cows milk so it was thin so had simmer for a few more time.If you use full fat milk then you need not simmer to thicken.
• Adding a pinch of salt elevates sweetness.
• Payasam thickens slightly on cooling so adjust accordingly.

The post Beetroot kheer recipe | Beetroot payasam recipe appeared first on Sharmis Passions.

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