Millet Beetroot Kheer Recipe| Easy Indian Dessert with step by step instructions
Kheer / Payasam/ Payash is one of the most popular and easiest Indian desserts. There are so many varieties and so versatile too. Joining the list of Kheer varieties is this Millet Beetroot Kheer recipe. This is the 5th dessert in the Indian sweets and Snacks series.
One of the best ways to feed healthy stuff to kids who don’t eat properly is by masking and serving them as something that the kids will enjoy.
Lil Dude is not keen on beets and millets. So combining the two to prepare this kheer and the pretty color made sure the recipe was a sure win!
I have used Kodo millet here. It can be substituted with Little Millet or barnyard millet.
When I made this Eggless Butterless Red Velvet Cupcake, I followed a tip for getting the perfectly colored beet puree! When the beets are cooked with the skin, they retain their natural color and that’s exactly what I have been doing since I came to know about it.
I pressure-cooked the millet and beetroot in separate containers and blended both together. I have used one medium-sized beetroot recipe. I have pureed the other one seen in the pic below and will be making the pretty pink Beetroot smoothie this weekend.
Leftover boiled beets/puree can also be used to make Beets Sambaram, Beetroot chapathi , Beetroot Dhokla ,etc.
Also check out the recipes using Beetroot as the star ingredient and also read about millets and 60+ recipes using millets by clicking the link.
Now, let’s move on to the recipe of the day
Step-by-step method to prepare Beetroot millet Kheer recipe
Pressure cook millet with enough water. Similarly, wash half the beetroot and pressure cook. Peel the skin after the beets cool down. Take the millet and chopped beets in a blender jar and puree. Transfer the puree to a pan
Add milk and bring to a boil. Add sweetener, mix and remove from heat.
Serve warm/chilled garnished with nuts.
Note:
- You can use coconut milk for a vegan version
- Kodo millet canbe substituted with little millet or barnyard millet
- If using jaggery powder / karumbu sakkarai do not boil the mixture after adding the sweetener. The milk will split.
- Adjust the quantity of milk to suit the consistency of your choice.
- Instead of beet, carrot can be used
An easy and pretty Indian dessert with millets and beets
- 1/4 cup Kodo Millet
- 1 number Medium sized beetroot
- 2 cups Milk
- Sweetener, to taste
- Slivered almonds for garnishing
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Pressure cook millet with enough water. Similarly wash and half beetroot and pressure cook. Peel skin after the beets cool down.
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Take the millet and chopped beets in a blender jar and puree. Transfer the puree onto a pan
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Add milk and bring to a boil. Add sweetener, mix and remove from heat.
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Serve warm/chilled garnished with nuts.
- You can use coconut milk for a vegan version
- Kodo millet canbe substituted with little millet or barnyard millet
- If using jaggery powder / karumbu sakkarai do not boil the mixture after adding the sweetener. The milk will split.
- Adjust the quantity of milk to suit the consistency of your choice.
- Tastes best when served chilled.
- Instead of beet, carrot can be used
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Fantastic combination PJ, never thought of combining these ingredients. The kheer has turned out so good. If kids can eat like this, we can make so many dishes right..
Healthy and nutritious kheer and I am sure kids would enjoy them. Perfect way to make kids eat beetroot and millets.
I have been cooking kodo millet Khichadi regularly , other than that I haven’t tried my hands on anything else . This kheer sounds lively , so nutritious . And look at that vibrant colour , it’s so attractive !
You are a great mom PJ , feeding such healthy dishes to the kids .
The kheer has got a pretty pink color and is quite nutritious one. Good when our kids are at an age when we can trick them. 🙂
The kheer has got an amazing color. Kheer with millets and beetroot makes it so nice and healthy.
What a vibrant colored payasam it is, PJ. The addition of millets is a superb idea. shall try this combo sometime soon.