Ingredients:

• 1 no. – medium size Beetroot
• 1/2 l – Milk
• 1 cup – Sugar
• 1 tsp – Almond essence

Method:

1. Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
2. Cook the beetroot immersed in just enough milk till tender (use a pressure cooker). Bring the remaining milk to boil.
3. Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
4. Let it simmer for 5 minutes & then remove from the stove.
5. Add sugar & mix.
6. Allow the kheer to cool down a bit and add almond essence.
7. Best when served cold.

Recipe courtesy of Sangeeta Raj