Education Recipe For Better Life: Beetroot Payasam /Beetroot Kheer

Carrot kheer is one such favorite dessert in my household and my kiddo loves it a lot.When I wanted to make dessert with beetroot the first thing came in my mind was beetroot halwa.But when I made long time back it didn't come out good and nobody liked it.So decided to do something different,then tried the beetroot payasam aka kheer along with vermicelli.Addition of vermicelli gives a nice texture to the kheer,even millets,basmathi rice and broken wheat can also be used.To give a rich creamy taste I used some ground almond and sweetened condensed milk.Lets move on to the recipe...................................

Beetroot Payasam/Beetroot Kheer

Basic Information

Preparation time 15 minutes
Cooking time 30 minutes

Serves 2-3

Ingredients

Ingredient	Quantity
Vermicelli/semiya	2 tbs
Beetroot(chopped)	1/3 cup
Sugar	2-3 tbs
Sweetened condensed milk	3 tbs
Almonds/badam	7-8
Cashews/mundiri(chopped)	1 tbs
Whole Milk/paal	11/2 cups
Cardamom powder/ellakai	a generous pinch
Ghee/nei	1 tbs
Saffaron/kumgumapoo	4-5 strands(optional)

Method

Pressure cook the chopped beetroot and grind it to a fine paste.Heat a pan with a tsp of ghee and fry the cashews.In the same pan add another tsp of ghee and roast the vermicelli till golden.Grind the soaked almonds with a tbs of milk.Keep it aside.In a pan add the rest of the ghee and add the ground beetroot,fry it for couple of minutes in a medium flame.

Now add the milk and let it boil,after it starts boiling add the vermicelli and cook it till becomes soft.After the vermicelli is cooked completely add the sugar and let it cook for one boil.

Now add in the ground almonds,let it simmer for couple of minutes.Add in the condensed milk and mix it well.Finally add in the roasted cashews and the cardamom powder.Put off the flame.