Easy Steps

Soak barnyard millet and moong dal in water for at least 10 minutes.

Cook barnyard millet and moong dal in 4 cups of water for 1 whistle.

Use a spoon to combine everything well.

Transfer the mixture to a nonstick pan and cook over medium heat until it comes to a gentle boil.

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.

Drain the sabudana and transfer it to a saucepan. Add 3 cups of filtered water and boil until the pearls turn soft and transparent.

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).

Chill the kheer before serving, stir in pomegranate arils and garnish with crushed pistachios.