By Ujjainee Roy
November 15th, 2023
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1 cup grated beetroot 1/2 cup basmati rice 4 cups almond milk 1/2 cup sugar 1/4 cup chopped nuts 1/2 teaspoon cardamom A pinch of saffron strands (optional) 1 tablespoon ghee (clarified vegan butter)
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Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain the soaked rice. In a saucepan, bring 2 cups of almond milk to a boil.
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Add the drained rice to the boiling milk and cook until the rice is soft and the milk has thickened. Peel the beets
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Add the grated beetroot and sauté until it's cooked and add it to the cooked rice and mix well. Pour in the remaining 2 cups of almond milk and stir.
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Add sugar to the mixture and stir until it dissolves. Add chopped nuts, cardamom powder, and saffron strands (if using). Continue to cook on low heat
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Garnish with additional chopped nuts. Remove from heat and let it cool slightly before serving.
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Serve Beetroot Kheer warm or chilled. It can be enjoyed on its own or as a delightful and colorful ending to a meal.
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