Kheer is one of the most popular and accessible recipes to make. But adding a tadka of beetroot in your kheer can be counted as a healthy dessert. Believe us; your kids will love this deliciously creamy dessert. Beetroot gives a beautiful pinkish tint and a slightly salty taste due to its astringent taste. Also, if you’re planning something unique for your guests, this is the best option for your dessert menu. Are you excited? Scroll down to know the recipe of beetroot kheer. 


  • 1 cup rice 
  • Half cup ghee 
  • 1-litre milk 
  • 8-10 cashew nuts (chopped)
  • 6-7 almonds (chopped)
  • Sugar, as required 
  • 1 cup condensed milk 
  • 1 cup beetroot (grated)
  • 1 tsp cardamom powder 
  • 6-7 strings of saffron 
  • 5-6 pistachios (crushed)
  • 6-7 raisins 
  • 2 tsp rosewater (optional)

How To Make Beetroot Kheer?

  1. To begin with this pink-colored kheer, first, you need to boil peeled, grated beetroot with 1 cup of water, or you can also pressure cook this and give two whistles. 
  2. Now take a large pan and add milk, boil, and one cup of rice until the rice is 70% cooked. 
  3. Now add beetroot to the milk and rice mixture.  
  4. Keep stirring. Add sugar and condensed milk. Let the sugar completely melted. Let them simmer on medium flame. 
  5. Simmer until it turns thick and creamy in texture. It may take around 20-25 minutes on a medium flame. 
  6. Add chopped cashews, almonds, pistachios, and raisins. 
  7. Mix well and switch off the heat. 
  8. Finally, add cardamom powder, saffron, and rose water. 

Things To Remember:

  • If sugar is less as per, your taste doesn’t add directly to the kheer. Make sugar syrup and then add because the raw taste of sugar may spoil the taste of your kheer. 
  • You can also use almond milk. 
  • Add a pinch of salt to the kheer to elevate the sweetness. (avoid salt if you’re making this on fasting days)