Thursday, August 29, 2013

Beetroot Kheer/Beetroot Payasam

Beetroot - 1 cup, grated
Milk - 1 1/2 cups
Sugar - 1/4 cup, adjust according to taste
Cardamom Powder - 1/4 tsp
Cashews - 2 tsps, broken
Ghee - 1 tbspn

Heat ghee in a pan and roast the cashews till golden brown. Set aside. In the same pan add the grated beetroot and saute till it gets cooked (approximately 8 minutes). Cool down and grind them in a mixer. Now add the pureed beetroot to the pan. Add the milk and sugar. Simmer and let it cook for few minutes. Switch off the stove and add the cardamom powder. Garnish with the roasted cashews. Serve it hot or cold.

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