Beetroot payasam also known as beetroot kheer is a unique twist on the traditional South Indian payasam. It is made with moong dal, beetroot, jaggery and coconut milk with a little cardamom flavour. Serve it hot for pooja, festivals or any special occasions.
Beetroot Kheer Recipe
During festivals, I always like making special payasam to serve with traditional South Indian meals. I have so many payasam recipes on my blog, including carrot kheer, semiya payasam, paruppu payasam, ada pradhaman, aval payasam and many more.
This is an easy and delicious kheer made using beetroot, dal, jaggery and coconut milk. I specially love the colour of the kheer. Great for any parties or occasions.
About Beetroot Kheer
This beetroot payasam is another variation I tried using my favorite pasi paruppu payasam as the base. I first made this for a festive meal at home and it turned out really delicious. The beautiful pink color and rich coconut flavour made it a lovely addition to the festive spread.
To make this beetroot payasam, first cook the moong dal and beetroot until soft. Then add jaggery and cook until everything blends well. Finally ,add thick coconut milk and cardamom and heat gently for a few minutes. Finish with roasted nuts for a nice crunch and flavour.
The main ingredient in this payasam is beetroot. It gives the dish a beautiful natural pink color and adds vitamins and nutrients. This makes the payasam both tasty and nourishing. It is also easy to prepare using a few basic ingredients.
It is perfect for festivals, family gatherings, special occasions and weekly meal treats. You can serve it warm or chill it in the refrigerator and enjoy it cold.
Similar Recipes
Ingredients
- Beetroot : Use fresh beetroot and grate it finely so it cooks quickly and blends well into the payasam.
- Moong dal : Split moong dal is used as the base for this payasam and gives it a nice creamy consistency.
- Ghee : Ghee used to saute beetroot, dal and the nuts.
- Jaggery : Jaggery provides the sweetness and pairs well with beetroot, dal and coconut milk.
- Water : Water used to cook the dal and beetroot until they become soft.
- Thick coconut milk : Thick coconut milk gives the payasam a creamy consistency and rich coconut flavour.
- Cardamom powder : Cardamom powder adds aroma to the kheer.
- Cashews and dried fruits : Cashews and dried fruits are roasted in ghee.
Step by Step Pictures
1)Wash and Soak moong dal for 15 mins. Strain and set aside.
2)Take jaggery and water in a sauce pan and heat until jaggery is melted completely.
3)Once melted, strain through a sieve and set aside.
4)Take your beetroots and peel off the skin.
5)Use a grater to grate the beets.
6)Take ghee in a pan.
7) add beetroot and dal and roast for 2 mins.
8)Saute the beetroots and dal in ghee for 2 to 3 minutes.
9)Add in water and cook till beetroot is completely cooked and water has evaporated.
10)Now the beetroots and dal is cooked completely.
11)Now add in jaggery water.
12)cook for 5 to 6 minutes until it thickens up.
13)Now Add in coconut milk and mix well. Simmer for 5 mins.
14)Sprinkle in ground cardamom and mix well.
15)Heat ghee in a small pan, fry nuts and dry fruits.
16)Pour this over the kheer and mix well.
17)Mix the fried nuts into the kheer.
18)Serve hot.
Expert Tips
- If using powdered jaggery, you can add directly to the payasam without melting it.
- Saute the beetroot until the raw smell leaves, as it gives a better flavour.
- Lightly roast the dal before cooking. It adds a rich aroma and removes the raw taste.
- Add only required water, as the payasam will be further thickened after adding coconut milk.
- Keep the flame low and avoid boiling it for a long time after adding coconut milk.
Storage and Serving
Store the leftover beetroot payasam in an airtight container and refrigerate for 2 to 3 days. Beetroot dal payasam can be served warm or chilled as a dessert after a meal. It is also perfect to make for festivals, special occasions or navrathri.
FAQ
Q. Can I use sugar instead of jaggery ?
Yes, you can use sugar. However, jaggery gives the payasam a deeper, richer taste that goes well with dal and coconut milk.
Q. Can I make this payasam with regular milk ?
Yes, you can use full fat milk to cook the payasam. But coconut milk gives this payasam its creamy texture and rich flavour. Using milk will slightly change the taste and consistency.
📖 Get Recipe
Beetroot Payasam Recipe (Beetroot Kheer Recipe)
Equipment
Ingredients
- 1 tablespoon Ghee
- 1 large Beetroots peeled and grated
- ½ cup Split Yellow Moong Dal
- 2 cups Water
For Kheer (Payasam)
- 2 cups Thick Coconut Milk
- 1 teaspoon Ground Cardamom
For Jaggery Syrup
- 1¼ cup Jaggery or as needed
- ½ cup Water
For Garnishing
- 2 tablespoon Ghee
- 3 tablespoon Cashews
- 3 tablespoon Kishmish (Sultanas)
Instructions
- Wash and Soak moong dal for 15 mins. Strain and set aside.
- Take jaggery and ½ cup of water in a sauce pan, heat till jaggery is completely melted. Strain the mixture and set aside.
- Take ghee in a pan, add beetroot and dal and roast for 2 mins. Add in water and cook till beetroot is completely cooked and water has evaporated.
- Now add in jaggery water and cook for 5 to 6 minutes until it thickens up.
- Now Add in coconut milk and mix well. Simmer for 5 mins. Sprinkle in ground cardamom and mix well.
- Heat ghee in a small pan, fry nuts and dry fruits. Pour this over the kheer and mix well. Serve.
Nutrition
Tried this Recipe
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Srishti K
Can you suggest a substitute for coconut milk?