Beetroot Sago Payasam | Easy Festival Recipes & Celebrating 400th Post...

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I like beetroots but the worst part that I hate about them is prepping them up. It needs time, plenty of time to slice them and cut them into cubes. And so I mostly go for the grating option. But one thing nice about them is that they don't go bad that easily. And so I buy beetroots, just to stack them up in the far-east corner of my fridge. And then I stack some broccoli on to top of them, not to forget the carrots, beans and cabbage and then I forget them. Its that simple, I forget them literally. I remember them only when I clean my fridge the next week.

This payasam happened because I found a single lonely fellow(beetroot) hiding behind my veggies. He was small, alone and was in need of help. All options striked out, with no vision of what I am gonna do, I simply steam cooked it and thought of making a milkshake but then a kheer sounded more delicious and just right for dessert after the finger-licking chicken biryani that we had had for lunch. Thick, creamy and rich in flavor, this payasam is perfect warm or cold!!!

On that note, I am happy to tell you that this is my 400th post... Really happy that I am here and thanks to all my readers and fellow bloggers for all the support and encouragement that you have given throughout this journey of mine.

Makes - 2 cups; Serves - 2; Cooking time - 20 mins; Prep time - 10 mins ~*What U Need*~ Beetroot puree - 1/4 cup Sago pearls - 1/4 cup Milk - 1 1/2 cups Water - 1/2 cup Sugar - 4 tbsp (adjust per taste) Cardamom powder - a pinch Ghee - 1 tbsp Cashews - 2 tbsp Raisins - few How I Made it: Cook a medium- sized beetroot for 3 whistles and blend to puree. Soak sago in water for 30 mins. Heat water in a saucepan and when boiling add the soaked sago and cook till transparent. Add milk and cook till reduced to 3/4 th. Add the beetroot puree and cook till the raw smell goes off. Add sugar to taste and cook till thick or till it reaches the desired consistency. Meanwhile heat 1 tbsp ghee and fry the cashews and raisins. Add this to the payasam, followed by the cardamom powder and allow to boil for few mins. Remove from flame.

Serve warm or chilled (tastes best when cold)!!!

So thats it Folks...
With Love,

Signs off!!!

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