A Twist To The Classic Indian Pudding: Beetroot Tapioca Kheer
Make this traditional Indian kheer, enhanced by the taste and nutrition of beetroot. Packed with essential nutrients such as fibre, folate, Vitamin C, iron and potassium, this kheer made by Shaana Levy-Bahl, a filmmaker and food curator, will greet you with nice textural contrast and freshness.
Kheer is amongst India’s most cherished festive desserts, and the combination of beetroot and tapioca makes this particular recipe creamy and satisfying. Rich in texture, this kheer is scented with cardamom, saffron, and rose water.
So, let the festival spirit simmer through your spread, with this classic gluten-free Indian dessert.
Shaana Levy-Bahl, a culinary enthusiast and filmmaker, demonstrates how to cook the dish. Mother-of-one, Shaana Levy-Bahl believes in the power of story-telling through her two passions: food and film.
Learn how to prepare the recipe here.
Related story: Beetroot Pechadi
- 3/4 cup sabudana (tapioca pearls) or roasted makhanas (fox nut)
- Filtered water for soaking and boiling
- 1/2 cup hot water
- Powdered jaggery or coconut sugar or monk fruit (to be added as per taste)
- 300 gms steamed beetroot
- 2 cups almond milk or coconut milk
- 1/2 cup chopped cashews
- 1 tsp ground cardamom
- A pinch of saffron
- 2 tsp rose water (optional)
- 1/4 cup pomegranate arils
- 1 tbsp crushed pistachios
Related story: Beetrrot Juice For Radiant Skin
Step 1 :
Rinse the sabudana and soak it in two cups of water for an hour. If you’re using makhanas then roast them in hot ghee and keep aside.
Step 2 :
Dissolve coconut sugar in 1/2 cup of hot water, strain, and set the syrup aside.
Step 3 :
Peel and grate the cooked/steamed beetroot, then blend along with the almond milk and cashews until completely smooth.
Step 4 :
Transfer the mixture to a nonstick pan and cook over medium heat until it comes to a gentle boil.
Step 5 :
Lower the heat, mix in the syrup, cardamom and saffron. Do not boil the kheer after adding jaggery. Simmer for a couple of minutes, then turn off the heat and set aside.
Step 6 :
Drain the sabudana and transfer it to a saucepan. Add 3 cups of filtered water and boil until the pearls turn soft and transparent.
Step 7 :
Take off the heat. Drain the water and add the cooked sabudana to the beetroot kheer. Add rose water and mix it well. Alternatively, add makhanas ( you can chop them if you prefer).
Step 8 :
Chill the kheer before serving, stir in pomegranate arils and garnish with crushed pistachios.
Related story: Superfood Beetroot Wrap