Tuesday, November 9, 2010

Beet Root Kheer(Payasam)

Beets the sweet root vegetables are fun to cook with. It is so versatile you can make curries, salads, add them to cakes and kheers too. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. But if you are on a low glycemic diet and are avoiding all kinds of sugar including dry fruits, then this recipe is not for you. Now getting on the recipe, with very few ingredients the kheer tastes awesome and kids will love its color.

Preparation Time - Nil

Cooking Time - 45 Minutes

Serves - 4


Beets - 2 (Medium sized)

Milk - 2 Cups(Boiled and cooled)

Water - 1/2 Cup

Grated Jaggery(Panela) - 1/2 Cup or increase it more or you can use raw sugar too

Ghee(Clarified Butter) - 2 Tbsp

Chopped Nuts - 1 Tbsp

Cardamom powder - 1 Tsp


1) Wash and cook the whole beets in a pressure cooker for three whistles and switch off.

2) After you open the cooker, rinse the beets in cold water and peel them.

3) Grate one of the beets and keep it aside, puree the other beets with 1/2 cup of water and keep it aside.

4) Heat a pan and add a tsp of ghee and fry the nuts till golden and keep them aside.

5) Add the rest of the ghee and once it is hot add the grated beets and pureed beets and saute till they are cooked and you get a nice aroma.

6) At this point add the powdered jaggery and saute till jaggery melts.

7) Now add the milk and cardamom powder and simmer for 5 minutes and switch off.

8) Chill, garnish with roasted nuts and server.


Pureed beets give a thick and creamy kheer and the grated beets a nice texture instead of a soup like consitency. So i pureed one of the beet and grated the other beet.


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