Oats Beetroot Kheer

Bring the milk to a boil. Add the sugar and cardamom powder. Simmer till it is dissolved. Keep aside.

Heat ghee and saute the oats for minute. Add the milk, beetroot puree and the dry fruits (save some to garnish).

Simmer on a low flame by stirring continuously till it thickens. Switch off the flame and add the rose water. Refrigerate for an hour.

Pour into individual bowls / cups and serve, chilled, garnished with the remaining chopped nuts. Relish them as it is or as a side dish with poori / parathas.