Step-by-Step Instructions

1. 1.Prepare the Pot

   Place a copper pot (lagan) on the stove. Add 1 teaspoon of ghee to the pot and spread it evenly around the bottom and sides with your hand. This prevents the milk from sticking.

2. 2.Boil the Milk

   Pour 2 liters of milk into the greased pot. Turn on the gas and start stirring the milk with a wooden spatula. Continue stirring until the milk comes to a boil.

3. 3.Add Cardamom and Simmer

   Once the milk boils, reduce the heat to low. Add 10 broken green cardamom pods to the milk and stir once. Let the milk simmer slowly on low heat to thicken.

4. 4.Prepare Beetroot

   While the milk simmers, peel 500 grams of beetroot. Then, grate the peeled beetroots using a coarse grater.

5. 5.Remove Cardamom and Add Beetroot

   Once the milk has thickened slightly and absorbed the cardamom flavor, remove the cardamom pods using a slotted spoon. Add the grated beetroot to the milk and stir well until the milk turns a vibrant pink color. Let it simmer on low heat.

6. 6.Add Sugar

   After the beetroot has cooked in the milk for some time and the kheer has started to thicken, add 250 grams of sugar. Stir to dissolve the sugar completely.

7. 7.Prepare Raisin Tempering

   Heat 2 tablespoons of ghee in a small pan. Add 50 grams of raisins to the hot ghee and fry them until they puff up. Turn off the gas as soon as they puff.

8. 8.Add Raisins to Kheer

   Immediately add the fried raisins along with the ghee from the pan into the kheer. Stir the kheer well.

9. 9.Prepare Garnish

   Slice 2 almonds and 4 pistachios thinly for garnishing.

10. 10.Serve and Garnish

    Once the kheer reaches your desired thickness, turn off the gas. Serve the warm kheer into a bowl and garnish with the sliced almonds and pistachios.