Beetroot badam kheer | Beetroot badam payasam-How to make-Step by step photos

Cuisine Style: India | Cooking Time: 8 to 10 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, kheer, krishna jayanthi, payasam

Ingredients

• Beetroot - 1 [cut into cubes]
• Almond-12
• Aval [Poha, Flattened rice] –3 tbsp
• Ghee [melted butter] – 3 tbsp
• Milk-1 ½ cup
• Brown sugar [or white sugar or jaggery] – ¼ cup
• Green cardamom – 2 or Cardamom powder – ½ tbsp
• Pistachios - 5
• Raisins - 5 [Optional]
• Cashews - 5

Preparation

• Wah & soak almonds for 30 min [warm water]. Then peel off the skin
• Heat pan with ghee then roast almonds, cashews, raisins & pistachios, grate then keep it aside.
• In the same pan roast beetroot, almonds for 3 min then put it in a mixer jar grind to smotth puree with ½ cup of milk.
• Heat ghee in a pan poha sauté for 2 min then add milk let it boil.
• Then add beetroot almond puree, mix well, let it boil,
• Add sugar mix well.
• Finally add green cardamom powder then cut off heat
• Add ghee roasted nuts & raisins, serve hot, warm or chilled.

Tip

• For another variation of beetroot almond payasam use condensed milk or sugar
• For healthy payasam add honey, dates syrup or jaggery
• For kerala style beetroot badam pradhaman use coconut milk & jaggery

How to make Beetroot badam kheer-Stepwise pictures[Simple, Healthy, Delicious]

Ghee roast almonds, pistachios, badam & raisins

Ghee roast beetroot

Add soaked almonds roast

Put roasted beetroot, almonds in a mixer jar & finely grind

Coarsely ground beet almond mixture is ready

Add milk grind again, drain/filter then extract juice without lumps

Add aval / poha roast

Add milk let it boil

Add beetroot almond puree and brown sugar

Add green cardamom powder

Beetroot almond payasam is ready, cut off heat

Beetroot badam payasam

Beetroot badam pradhaman, garnish with roasted nuts, serve hot, warm or chilled