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    Home » Beetroot Payasam / Beetroot Kheer

    Beetroot Payasam / Beetroot Kheer

    October 27, 2016 By Anlet Prince 5 Comments

    BeetRoot Payasam, Technically called as Red Velvette Payasam when it comes to make my little girl eat. Beetroot gives a beautiful pinkish tint to the kheer. Beetroot gives a slight buttery and salty taste to the kheer. Yes it is a delicious twist. Addition of Vermicelli gives more texture to the kheer.

    Beetroot Payasam

    Beetroot Payasam
    Print Recipe

    Beetroot Payasam / Beetroot Payasam

    Beetroot Payasam / Beetroot Payasam is a colorful dessert.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 2

    Ingredients

    • ¾ Cup Beetroot Grated
    • 1.5 Cups Milk
    • ½ Cup Sugar
    • 1 Teaspoon Rose Water
    • 2 Tablespoon Ghee
    • Nuts for Garnishing
    • ½ Cup Vermicelli/ Semiya Roasted

    Instructions

    • Peel and Grate Beetroot.
    • Heat ghee in a wok. Roast the ruts and set them aside.
    • In the same ghee add in the grated beetroot and roast them until they are cooked well.
    • Add in Milk and bring it to boil.
    • Add in the roasted vermicelli. Cook until the vermicelli cooked well.
    • Add in rose water and give it a quick stir. 
    • Garnish with the roasted nuts and switch off the flame.
    • Delicious Beetroot semiya payasam is now ready to serve.

    Notes

    • Beetroot must be sauted well before adding the milk.
    • Any choice of nuts can be added.
    • Sugar can be replaced with condensed will. It completely gives out a great taste.
    • I have used fine varitey vermicelli so it cooked easily. If using thick variety them add ½ cup more milk and cook until the vermicelli is cooked soft.
    • I have used roasted vermicelli. If using non roasted variety then roast the vermicelli seperately in ghee and then add them into the payasam.
    • Rose water can be replaced with Cardamom powder or vanilla extract.

    Beetroot Payasam

    Step by Step Photos on how to make Beetroot Payasam / Beetroot Kheer

    1. Heat ghee in a wok add in cashews and saute them until golden brown remove them from ghee and set them aside.Beetroot Payasam
    2. In the same ghee add in Beetroot and saute until the raw smell goes off.Beetroot Payasam
    3. Add in milk.Beetroot Payasam
    4. Let the milk boil.
    5. Add in Semiya/Vermicelli. Give a quick stir.
    6. Add in Sugar. Cook until they blend well.Beetroot Payasam
    7. Add in Rose water and give a quick stir.Beetroot Payasam
    8. Add in roasted cashews and switch off the flame.Beetroot Payasam
    9. Beetroot Vermicelli Kheer is now ready to serve.
    10. Beetroot Semiya payasam can be served Chilled too.
      Beetroot Payasam
    « Butter Murukku | Wheat Murukku | Butter Chakli
    Methi Thepla »

    Reader Interactions

    Comments

    1. Kushi S says

      October 28, 2016 at 6:01 am

      Innovative and YUMMY!

      Reply
    2. Nava K says

      October 30, 2016 at 3:20 pm

      I love the vibrant colour and the flavour of beet in this payasam. Inventive indeed.

      Reply

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    About me

    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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