Beetroot Kheer | Beetroot Payasam

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

Easy Beetroot Kheer 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.

The color of the kheer is so appealing that kids will love it for sure.Do try it and let  mw know how you liked it.

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.Pin

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Beetroot kheer recipe

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

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings4

AuthorSharmilee J

1x2x3x

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 Beetroot Kheer hot or warm or even chilled!

Video

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.

Nutrition Facts

Beetroot kheer recipe

Amount Per Serving (75 g)

Calories 177 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 33mg11%

Sodium 85mg4%

Potassium 365mg10%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 10g11%

Protein 6g12%

Vitamin A 258IU5%

Vitamin C 2mg2%

Calcium 195mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Beetroot Kheer

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.Pin
2. To the same pan add beets saute until raw smell leaves and is dry.Add sugar. Pin
3. Let sugar melt completely.Add boiled milk to it.Let it simmer. Pin
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. Pin
5. Serve hot or warm or even chilled!

Pin

Expert Tips

• 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.