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Beetroot Chaas Recipe | How to make Spiced Chukandar Buttermilk

Beetroot Chaas Recipe

Beetroot Buttermilk

Today I am sharing the recipe for Beetroot Buttermilk. Chukandar chaas is a healthy and refreshing Indian beverage. chukandar chaas is a variation of Spicy Buttermilk, and it is a cooling Indian drink for hot summers made with beetroot and yoghurt. Beetroot Chaas (Beetroot Buttermilk, Chukandar Chaas) is prepared using beetroot, yoghurt, and spices. You can prepare it any and enjoy it. This nutritious and cooling summer cooler is the perfect sip for hot summer days (vegetarian, gluten-free).

Spiced Beetroot Chaas is a refreshing and cooling recipe. If you are bored with regular chaas or buttermilk, it’s the perfect time to give a healthy twist to buttermilk this Summer. This is not only different but also healthy too.

What is Beetroot Chaas (Beetroot Buttermilk)
Chukander Chaas (Beetroot Buttermilk, beetroot Chaas) is a healthy twist to our regular spiced buttermilk. Beetroot adds a mild sweetness and vibrant pink colour.

Beetroot Buttermilk Health Benefits

Improves Immunity and stamina: Buttermilk is also a rich source of vitamin B12 which bolsters your immunity. Beetroot is a natural detoxer and supports liver health, as “betaine” prevents excess fatty deposits in the liver. It contains vitamins and minerals, including calcium, iron, magnesium, zinc, selenium, folate, potassium, and vitamin C. Vitamin C is an incredible antioxidant that helps boost the immune system and increases iron absorption and wound healing. It’s also great for skin health. Vitamin C & Zinc boosts the immune system during cold/flu season.

Lowers blood pressure: Chukandar or beetroot helps in increasing blood flow and beet can lower blood pressure. The nitrates in the juice “relax” blood vessels and improve blood flow for improved heart health. Nitrates also increase exercise stamina/levels and boost physical performance.
Beets contain betalains (which give them their colour) and are antioxidants with anti-cancerous properties.

How to make Beetroot Chass(Buttermilk)

Ingredients for Chukander Chass

Here’s what you’ll need to make this Chukander Chass:
Yoghurt – Whenever you’re making Lassi or Buttermilk, make sure to use chilled yoghurt/dahi. You can use homemade or store-bought dairy or dairy-free plain yoghurt (dahi, curd) to make the chaas.

Beetroot: You can use cooked or raw beetroots per your taste. You can steam, roast or pressure cook. Detailed instructions are mentioned below in the recipe card.

Roasted cumin powder: For roasted cumin powder, dry roast the cumin seeds when they get a nice golden brown colour. Let them cool down, and using a spice grinder or mortar and pestle grind them into a powder.

Black salt: It adds a nice flavour to the Chaas or Buttermilk.

Other Spices(optional): You can add some finely chopped green chilli, ginger and chat masala per taste.

Adjust the green chillies as per your taste.

Water and salt– We also require chilled water and salt to make Chukander buttermilk.

Tempering: Tempering is an optional step but adds a great flavour. To temper the chaas, you will need vegetable oil, mustard seeds, and curry leaves.

See quantities and complete instructions in the recipe card.

Method

How to cook beetroot

There are different ways of cooking beetroot. Choose anyone.
Instant pot (pressure cooker): add about an inch of water in the liner, and place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to the touch, peel and dice or grate.

Boiling: Place the beet in a saucepan and add enough water so that the beet is submerged in the water. Once the water comes to a boil, let it simmer for 20-30 minutes (depending on the size of the beet small-large).

Oven roasting: Coat the beetroot skin with oil and wrap it in foil. Roast in the preheated oven for 40-60 minutes at 400°F (200°C). steam: Place whole beets in a steamer basket above about 2 inches of water. Bring the water to a boil over high heat and cover.
Once the water is boiling, reduce the heat until the water comes to a simmer. “Steam small and medium beets for 30 minutes and large beets for about 40 minutes until you can pierce the beet to the middle with a knife or skewer,”

  • Mix all the ingredients together in the blender Mix well till it is creamy. Sieve the drink and serve.

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Suggestions:

  1. Serve chilled beetroot chaas on the side with your meals, especially during summer.
  2. You can even do a tempering with oil, mustard seeds jeera. In that case, you can skip jeera while grinding.
  3. Use nice thick chilled curd for creamy chaas.
  4. Roasted cumin powder can be added to the last serving.
  5. You can also add a few mint leaves or coriander leaves while grinding.

Storage: Beetroot chaas taste the best when served fresh! It will last in the fridge for 2 days when stored in an airtight container.

You can make a beetroot puree in advance and store it in an airtight container in the refrigerator. Use as and when required.
Add water, curd, salt and spices according to your taste and requirements into the prepared puree, your chukandar chaas is ready.

FAQs Related To Beetroot Chaas

Can I use raw beet?

Yes, if you like to make chaas using raw beetroot then peel the skin and grate it using a box grater, add to the yoghurt with the rest ingredients.

How long does homemade beet chaas Last?

Beetroot chaas taste the best when served fresh! It will last in the fridge for 2 days when stored in an airtight container. You can make a beetroot puree in advance and store it in an airtight container in the refrigerator. Use as and when required.

Add water, curd, salt and spices according to your taste and requirements into the prepared puree, your chukandar chaas is ready.

For more recipes from this blog you might like please check:

Beet Pineapple juice

Mango Lassi

Beet Raita

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📋 Recipe Card

Malai Modak (Paneer Modak)

This Malai Modak is a traditional Indian sweet made using milk solids and flavourings. Preparing for festivals like Ganesh Utsav is a great sweet. We can flavour it with cardamom powder and saffron for a delicious flavour to the Modak.
Prep Time5 minutes
Active Time15 minutes
Course: Dessert, sweets & Desserts
Cuisine: Indian
Diet: Vegetarian
Yield: 10
Calories:
Author: Swati Paathak

Materials

  • 1/4 cup Milk powder
  • 1/2 cup Condensed milk
  • 200 grams paneer
  • 1 teaspoon Ghee
  • 1/4 teaspoon Cardamom powder
  • 1 pinch Saffron
  • 1 tablespoon Milk

Instructions

Preparation:

  • Add crushed saffron to the warm milk and Keep it aside.

Modak Dough

  • Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
  • In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
  • Add mashed paneer and cook for 2 minutes.
  • Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
  • Finally, add cardamom powder and mix thoroughly.
  • Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
  • Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.

Modak balls

  • Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
  • Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.

Mould:

  • Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.

Garnish

  • Finally, garnish with saffron milk.

Serve:

  • Serve to Lord Ganesha and enjoy the festival with family and friends.

Video

Notes

Suggestion:

Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak.
Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge.
For aroma: You can also add a teaspoon of rose water or kewda water to the mixture.
Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf.
Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.

Storage Suggestions

We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking.
We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge.
Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.
chukandar chaas
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Beetroot Buttermilk | Chukandar Chaas|

Main Ingredients: Yogurt and beetroot Level of cooking: easy
Prep Time15 minutes
Active Time5 minutes
Total Time10 minutes
Course: beverages &drinks
Cuisine: Indian
Yield: 2
Calories: 102kcal
Author: Swati Paathak

Materials

  • 1 cup Yoghurt/dahi chilled
  • 1 cups Water Chilled
  • 1/4 cup Beetroot, boiled, steamed, roasted or raw as per taste grated
  • 1/2 teaspoon Ginger grated/chopped
  • 1 Green chilli chopped optional
  • 1/2 teaspoon Cumin powder Roasted
  • 1/2 Black salt or to taste
  • fresh mint leaves.
  • salt to taste

Instructions

Cook The Beetroot(optional)

  • There are different ways of cooking beetroot. Choose anyone.
    Instant pot (pressure cooker): add about an inch of water in the liner, and place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to the touch, peel and dice or grate.
    Boiling: Place the beet in a saucepan and add enough water so that the beet is submerged in the water. Once the water comes to a boil, let it simmer for 20-30 minutes (depending on the size of the beet small-large).
    Oven roasting: Coat the beetroot skin with oil and wrap it in foil. Roast in the preheated oven for 40-60 minutes at 400°F (200°C).
    steam: Place whole beets in a steamer basket above about 2 inches of water. Bring the water to a boil over high heat and cover. Once the water is boiling, reduce the heat until the water comes to a simmer. "Steam small and medium beets for 30 minutes and large beets for about 40 minutes until you can pierce the beet to the middle with a knife or skewer,"

Beetroot Pulp

  • Add the cooled Chukander/beetroot to a blender jar with ¼ cup water, ginger, and chillies, and blend to make a smooth paste.
    Pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.
  • Mix all the ingredients together in the blender Mix well till it is creamy.
  • Sieve the drink and serve.

Make The Chaas

  • Add curd/dahi to a large mixing bowl and whisk until smooth and creamy using a wire whisk. Add water, salt, and pureed beetroot to the bowl and mix well.

Temper The Chaas

  • Heat oil in a small pan over medium heat.
    When the oil is hot, add mustard seeds and curry leaves and let them crackle for 3-4 seconds.
    Pour the tempering over the chaas and stir well.

Notes

 
Storage Solution: You can make a beetroot puree in advance and store it in an airtight container in the refrigerator. Use as and when required.
Add water, curd, salt and spices according to your taste and requirements into the prepared puree, your chukandar chaas is ready.

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