Beetroot Kheer Recipe

Beetroot Kheer is a unique and delightful Indian dessert that combines the natural sweetness and vibrant color of beetroot with the creaminess of milk and aromatic spices. Perfect for festive occasions or as a healthy treat, this recipe is easy to prepare and sure to impress. Let’s explore how to make this delicious dessert!

Ingredients for Beetroot Kheer

For 4 servings:

Beetroot (grated): 1 cup
Milk: 4 cups (full cream preferred)
Sugar: ½ cup (adjust to taste)
Cardamom powder: ½ teaspoon
Saffron strands: A pinch (optional, soaked in warm milk)
Ghee (clarified butter): 1 tablespoon
Cashews, almonds, and raisins: 2 tablespoons, chopped (for garnish)
Condensed milk: 2 tablespoons (optional, for added creaminess)

How to Make Beetroot Kheer

To prepare Beetroot Kheer, start by heating 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add 1 cup of grated beetroot and sauté for 5-6 minutes until the raw aroma disappears and the beetroot softens slightly.

In a separate pot, heat 4 cups of milk and bring it to a gentle boil. Reduce the heat and let it simmer for 5 minutes. Gradually add the sautéed beetroot to the simmering milk and mix well. Cook the mixture on low heat for 15-20 minutes, stirring occasionally to prevent it from sticking to the bottom.

Once the beetroot is fully cooked and the mixture has thickened, add ½ cup of sugar and mix until dissolved. Stir in 2 tablespoons of condensed milk if you prefer a richer flavor. Enhance the aroma by adding ½ teaspoon of cardamom powder and a few strands of saffron soaked in warm milk. Cook for another 2-3 minutes and then turn off the heat.

Transfer the Beetroot Kheer to a serving bowl and garnish with chopped nuts and raisins. Serve warm as a comforting dessert or chill in the refrigerator for a refreshing treat.