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Millet Beetroot Kheer recipe
An easy and pretty Indian dessert with millets and beets
Cook Time 20 minutes
Ingredients
- 1/4 cup Kodo Millet
- 1 number Medium sized beetroot
- 2 cups Milk
- Sweetener, to taste
- Slivered almonds for garnishing
Instructions
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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.
Recipe Notes
- 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