Ani's Kitchen Stories

This Payesh/Payokh with Beetroot any Jaggery is so delicious and extra healthy way to enjoy your dessert after a good meal. And you won’t regret for having a second serving.

Payesh is basically a rice pudding that’s a quintessential dessert in many Indian homes and is associated as a complete Indian meal or a serving on any special occasions. During my childhood days in any birthday parties Payokh is served as a sweet treat after the savoury meal, and a birthday party without Payokh is no birthday party just like a birthday without a cake is no birthday at all.

Here, in my recipe I’ve made a little twist by adding beetroot in it. Actually I’m not so fond of beetroot because of its raw earthy taste. However you won’t get any taste and flavour of raw beetroot in this particular recipe, yet you’ll get to bite the tiny bits of beetroot along with rice that’ll melt in the mouth.

I came up with this recipe after I had the delicious beetroot halwa a rich & decadent dessert of Tamil cuisine. The beetroot halwa is made only with beetroot, milk, sugar or jaggery and cardamom spice.

In my version, I’ve used the same method of preparing beetroot halwa only added a scented variety of rice call Joha saul which has elevated more flavour and taste to it. And I named it Payesh with Beetroot (Rice pudding with Beetroot)

Preparing of this dish is simple and exactly the same how you prepare Payesh/kheer/rice pudding. You only need to sauté the grated beetroot for 8 to 10 mins without letting it burn to get away from the earthy aroma.

Ingredients: (Serves 8-10)

▪️1 cup small grain rice ( I’ve used Joha saul, a scented variety of rice from Assam)

▪️2-3 beetroots grated 1 cup

▪️1/2 cup jaggery powder or grated jaggery

▪️1/4 cup condensed milk

▪️1 liter full cream milk

▪️1cup water

▪️6-7 cardamom ( pounded)

▪️10 cashew nuts

▪️1 tbsp raisins

▪️2 tbsp ghee (vegetable oil)

Instructions:

Wash and soak the rice for minimum 2 hours. Drain and keep aside.

In a deep pot or saucepan add ghee, and sauté the cashews and raisins for a minute in low to medium flame. Remove these on a plate and keep it aside.

In the same pot add the grated beetroot. Sauté it for 8-10 minutes or until the raw smell of beetroot goes off. Now add and stir the pre soaked rice. Sauté for a minute then add 1/2 liter milk and half cup water along with cardamom spice. Stir and let it simmer in low flame for 8-10 minutes. Keep stirring in between to prevent burning.

Cook till the rice is soft enough while squeezing with your fingers. Now add rest of the 1/2 liter milk, jaggery powder or grated jaggery. At this stage, stir continuously to prevent burning. Now add the condensed milk, that will make the payesh more creamy and delicious.

Put off the flame when the payesh is of slightly thick and pouring consistency. It’ll thicken up more when it’s cooled. Garnish with the tossed cashews and raisins. Serve warm or cold.

Notes: Preparing a Payesh/Kheer/Halwa with Ghee adds more flavour and taste. Bay leaf can also be added in the preparation, this’ll also bring out a subtle hint of sweet minty flavour.