Wash the beetroot well & then remove the skin & grate it or cut to small pieces.

Cook the beetroot immersed in just enough milk till tender (use a pressure cooker). Bring the remaining milk to boil.

Grind the cooked beetroot to a smooth puree & add it to the boiling milk. Let it simmer for 5 minutes & then remove from the stove.

Add sugar& mix.

Add almond essence when the kheer gets cooler.

Best when served cold.