How to make Beetroot Kheer - Grated beetroot cooked in milk, flavoured with cardamon powder and served garnished with cashewnuts.

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Beetroot (चुकन्दर ), Milk (दूध)

Cuisine : Indian

Course : Desserts

Beetroot Kheer

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Beetroot Kheer checkout Beetroot Brownie , Beetroot Chocolate Delight , Red Velvet Pancake , Beetroot and Apple Halwa . You can also find more Desserts recipes like Coconut Macaroons , Ragi Sweet Pongal, Lemon Pudding, Sitaphal Kheerni.

Beetroot Kheer Recipe Card

Beetroot Kheer
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Taste : Sweet

Ingredients for Beetroot Kheer Recipe

  • Beetroot grated 2 cup

  • Milk hot 1 litres

  • Ghee 3 tablespoon

  • Sugar 1 cup

  • Condensed milk optional 1 tin

  • Green cardamom powder 1/2 teaspoon

  • Cashewnuts 50 grams

Method

Step 1

Cook grated beetroot in one cup of hot water till water evaporates.

Step 2

Add ghee and saute till well sauteed. Add milk alongwith either sugar or condensed milk. Mix well and cook till thick.

Step 3

Add cardamom powder and mix well. Add fried cashewnuts and mix well. Serve hot.

Also try out these recipes from Indian Cuisine like Beans And Vegetable Biryani, Lachcha Parantha, Olive Upma, Kheema Matar Roll.

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