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/ellakaia generous pinch
Ghee/nei1 tbs
Saffaron/kumgumapoo4-5 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.

  • Serve it warm or chilled.




  • Saute the ground beetroot in a medium flame.
  • Here I used 1 cup of 2% milk and 1/2 cup of whole milk.
  • If sweetened condensed milk is not used then add 1/3rd cup of sugar.




Enjoy.................................................



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17 comments:

tasty and tempting payasam.. Love that color Nalini

colour of dish is attracting me...these vermicelli strands have nicely taken the colour of beetroot

Colorful and tempting payasam.

Such a beautiful color!! Lovely pics...

Beautiful color.. Super refreshing kheer

Wow the payasam looks yummm have to try this.

wow..loved the shades in payasam,yummy idea :)

Lovely color and very nicely presented

I've never heard of beetroot payasam, something so new to me. The color of the payasam will sure attract the kids to polish off the cups. Beautiful pictures and I don't get tired in telling you that!

Am in love with this mildly rose and attractive kheer..Stunning clicks..

The color of the paysam is amazing... the vermicelli has caught it up so well... got to try...

I personally love beets but somehow doesn't like it's flavor in a dessert. Howver your version of this kheer sounds interesting. And also it's cool to see the vermicelli strands changing into maroon color.

Love that lovely color of the beets kheer. Very interesting and unique dessert.

very attractive dish. Love the color. great clicks.

What a lovely color of the payasam! This is too tempting and the clicks are even more wonderful :)

wow that's such a cool way to use beets..loved the setup!

Very interesting and beautiful color highlighted by your pictures.

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