Beetroot Sago Payasam | Easy Festival Recipes & Celebrating 400th Post... (2024)

Thursday, October 3, 2013

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

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,

Beetroot Sago Payasam | Easy Festival Recipes & Celebrating 400th Post... (9)

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Posted byVimitha Duraiat9:16 AM

Labels:Beetroot,Cardamom,Cashew,Ghee,Javvarisi/Sago Pearls,Payasams / Kheers,Raisins

23 comments:

dassanaOctober 3, 2013 at 10:04 AM
thats a healthy payasam version.
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BabithaOctober 3, 2013 at 10:46 AM
yummy payasam and cute color
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HemaOctober 3, 2013 at 11:32 AM
You have made the sago payasam colorful..
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Rumana RawatOctober 3, 2013 at 11:39 AM
Beetroot and sago very unique combination.. Delicious.
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See Also
Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer
kitchen queenOctober 3, 2013 at 1:17 PM
innovative and wonderful combo payasam.
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Sangeetha MOctober 3, 2013 at 3:15 PM
Its my long time wish to make beets kheer, love ur kheer with sago, sounds delicious..good one Vimitha!
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Nalini's KitchenOctober 3, 2013 at 7:21 PM
looks so colorful and tempting....
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Baby SumoOctober 3, 2013 at 7:48 PM
Beetroot gives it such a nice colour :)
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MahiOctober 3, 2013 at 9:40 PM
Congrats on Ur milestone, Payasam looks yum!
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cookingwithsapanaOctober 3, 2013 at 10:45 PM
Congrats M payasam looks rich and delicious !
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KrithisKitchenOctober 3, 2013 at 11:19 PM
Congratulations on the 400th post!
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Nilu AOctober 4, 2013 at 1:57 AM
Very different and innovative recipe Vimitha... Congrats on your 400th post :-)
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UnknownOctober 4, 2013 at 5:30 AM
unique combo dear and congrats on your 400th post :)
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Priya SureshOctober 4, 2013 at 7:59 AM
Love the colour of the kheer,seriously makes me drool..Congrats on ur 400th post sis.
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UnknownOctober 4, 2013 at 8:36 AM
congrats on ur 400th post....beetroot payasam is very innovative....
http://shravscookbookblog.blogspot.in/2013/10/veg-dum-biryani.html
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great-secret-of-lifeOctober 4, 2013 at 9:14 AM
congrats for 400th post and all the best for more to come.. Nice colorful kheer
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Kaveri VenkateshOctober 4, 2013 at 9:36 AM
Congratulations Vimitha! 400 posts is really a great milestone. Very innovative and yummy payasam
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Jeyashris KitchenOctober 4, 2013 at 10:04 AM
congrats on your 400th post. Wishu many more to come. Nice and interesting payasam
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Shama NagarajanOctober 4, 2013 at 11:01 AM
congrats dear,....yummy payasam to celebrate
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UnknownOctober 4, 2013 at 12:18 PM
Never thought sago would go this very good with beet! Thanks for sharing :)
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ShobaOctober 5, 2013 at 6:13 AM
Hey playing with vegetables.its very much new to me.Lovely combo.
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Priya AnandakumarOctober 5, 2013 at 1:05 PM
Congrats dear on your 400th post, nice and delicious payasam ,very interesting Vimitha....
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Saraswathi GaneshanOctober 6, 2013 at 9:30 PM
Congrats dear..Its really an achievement with lots of useful posts..Love the way you used the beets..Looks superb..
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