Suji Beetroot Kheer (Semolina Beetroot Pudding) is a colourful and healthy twist on the classic suji kheer or semolina pudding. Made with roasted suji/rawa (semolina), fresh beetroot, milk, ghee, sugar, and cardamom, this creamy and delicious Indian dessert is both nourishing and festive. The natural sweetness of beetroot gives the kheer a beautiful pink hue and a mild earthy flavour.
This beetroot kheer is a great way to add vegetables to your dessert in a fun...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat ghee in a heavy-bottomed pan over medium heat. Add the chopped almonds and cashews. Sauté for 2–3 minutes until golden and aromatic. Remove and set aside.
In the same pan, add suji and roast on medium-low heat, stirring constantly, until it turns golden and releases a nutty aroma.
Stir in the grated beetroot and sauté for another 2–3 minutes. Keep stirring to prevent it from sticking to the pan.
Add sugar and cook until it dissolves completely and blends into the mixture.
Pour in the milk and sprinkle the cardamom powder. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5–7 minutes, stirring often, until it thickens to a pourable consistency. The kheer will continue to thicken slightly as it cools.
Stir in the roasted nuts and turn off the heat. Let the kheer cool to room temperature. Serve warm or chilled, topped with more chopped nuts for garnish.
Use a heavy-bottomed pot to avoid scorching the milk.
Adjust sugar to your taste and the sweetness of the beetroot.
Add nuts of your choice.
Can I use other types of nuts?
Yes, you can use nuts like pistachios, walnuts, or hazelnuts based on your preference.
Can I substitute ghee with another ingredient?
You can use unsalted butter or a neutral oil, but ghee adds a traditional flavor to the dish.
How do I store leftover kheer?
Store it in an airtight container in the refrigerator for up to 2–3 days. Reheat gently before serving.
Can I make this kheer vegan?
Yes, substitute milk with almond milk or coconut milk and use vegan butter instead of ghee.
Why is my kheer too thick after cooling?
Kheer thickens as it cools. Add a splash of warm milk to adjust the consistency before serving.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
