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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
Cook Time20 minutes
Total Time30 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 2 and 1/2 cups milk
  • 1 and 1/2 tablespoon ghee
  • 1 and 1/2 tablespoon cashews broken roughly
  • 1 cups beetroot grated
  • 1/4 teaspoon 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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