After the yummy pumpkin kheer I made a few days ago, I was too excited to try another vegetable going the dessert way. The last of the lot, the lone beetroot went into making this kheer with lot of prayers for a delicious outcome.
Beetroot has a unique earthy flavour and the colour so potent that just a few drops of its juice turns everything it touches… into pretty pink. I was a bit sceptical as to how deep the colour will turn out to be considering an entire beetroot went into making this kheer…will it be pretty pink or the dark one like the beetroot skin… only time would reveal that!
As milk boiled, the kheer went through many stages with different shades of pink… keeping me anxious throughout! My lucky stars… the final result was indeed an intense yet pretty pink kheer, the strong taste mellowed upon cooking and somewhat resembled the flavour of carrots if I may say so.
Beetroot Kheer Recipe
1 Cup = 240 ml
- Beetroot – 1, medium, 150-175gm
- Whole fat milk – 1 ltr
- Organic brown sugar – 1/2 cup + 2 tbsp
- Cardamom powder – 1/4 tsp
1) Bring milk to a rolling boil.
2) In the meantime, grate beetroot with medium setting of grater.
3) Add grated beetroot.
4) Mix well.
5) Add sugar. Mix well.
6) Continue to cook while stirring continuously. Reduce to 2/3rd of original volume.
7) Add cardamom powder. Turn off heat.
8) Serve hot or cold garnished with dry roasted nuts.
If you happen to try this Beetroot Kheer Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #trpc and tag @theredplatechronicles . To see more of my work, follow me on
Have a great day!
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