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Beetroot Payasam / Beetroot Payasam
Beetroot Payasam / Beetroot Payasam is a colorful dessert.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
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.