Beetroot Malt was one recipe trial that I was 100 % satisfied with. Very few recipes give this "worth the effort"feel. The malt being made of beets is a definite contribution to health in terms of energy and nutrients.... specially hemoglobin. Tasting it, I am quite sure of its versatility in terms of using it in hot as well as iced shakes ( dairy and non dairy). Besides, the malt powder can also be made into instant health balls or bars when pulsed in a mixer with a dash of ghee or melted butter. Makes a great snack for an expecting or lactating Mother or a post play snack for kids and even adults.  

During my previous visit to India, I vaguely remember scanning through such a product from the shelves of a random organic store. I did not give much importance to it then as I had zillion errands to attend to and not until I recently saw it on the Watsapp update of one of my friends, Uma. I must mention her here as she is one of my followers and tries most of the recipes on my space and gives lightning feedback. So, I owe her a thanks for this. Ah! And I gave a face-lift to the  basic recipe to make it 3-way by infusing chocolate and cardamom flavours and thus made it Elaichi and Red Velvet respectively. 😝😝😋😋. This recipe does require some elbow grease but all the sweat is forgotten when you triumph. Now read on.........

Preparation time: 20 min
Cooking time: 25 min + 15 min cooling + 10 min sieving
Category: Beverages/ DIY Malt
Cuisine: World
Difficulty level: Medium
Serving : 30-35
Source : here
Nutrition Facts
Servings 35.0
Amount Per Serving
calories 91
% Daily Value *
Total Fat 1 g2 %
Saturated Fat 0 g1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 35 mg1 %
Potassium 95 mg3 %
Total Carbohydrate 20 g7 %
Dietary Fiber 1 g3 %
Sugars 19 g
Protein 1 g2 %
Vitamin A0 %
Vitamin C2 %
Calcium1 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 3 beetroots washed, peeled and chopped ( 500 gm approx)
  • 550 gm organic raw sugar ( or take equal proportion to beets)
  • 50 gm Almonds blanched and peeled
  • 50 gm whole cashew nuts 
  • 1/4 tsp salt
Red Velvet
  • 250 gm plain Beet Malt
  • 1/4 cup raw sugar
  • 2 tsp unsweetened Cocoa powder 
  • 1/5th tsp cinnamon powder 
  • 250 gm plain beet malt
  • 1.5 tsp cardamom powder
  • Grind chopped beetroot into a very smooth paste. You can use 1/2 cup water to make this easier.
  • Dry roast blanched almonds and cashew in a pan until a nice aroma wafts. Cool and powder. 
  • Heat the beetroot paste and sugar together in a thick bottomed pan or vessel. 
  • Preferably use an iron vessel for incorporating Fe ( iron) into the mix. 
  • Cook on medium flame until the mixture turns into a jammy consistency and condenses. 
  • The mixture starts splashing at this point. Step back and take care.
  • At one stage the mix turns into a smooth dough and doesn't coat the vessel.
  • Add the almond cashew powder at this stage and mix to incorporate well.
  • Remove from heat and place the vessel/ pan on the floor and turn the fan on highest speed.
  • Start mixing the beet dough vigorously with a spatula in circular motion. While you do this scrape the sides as well.
  • The mixture starts to dry out and at one point turns into an amorphous looking loose granular textured mix ( almost similar to instant coffee granules).
  • Stop and sieve the mix to remove any lumps. The lumps can be cooled and pulsed later to be added back. 
  • Spread out and cool the mix and transfer to a dry, clean bottle, refrigerate and use when required. 
Red Velvet@ Chocolate
  • Pulse cocoa powder, cinnamon, sugar and beet malt.
  • Store in a clean, airtight glass jar and refrigerate.
  • Add cardamom powder to beet malt and mix well to incorporate. 
  • Store in a clean, airtight glass jar and refrigerate.
Serving suggestion
  • Add 2-3 tsp to 120 ml hot milk and whisk well. Serve hot.
  • Blitz 3-4 tsp of malt powder of choice+100 ml milk +ice cubes +a dash of heavy cream and serve immediately.
  • When you add milk calculate a total of roughly 260 cal per serving approximately. Any additions will add on to calories.
My observations and result
  • The malt almost completely dissolves leaving just some speckles of almond and cashew floating. 
  • Tastes divine.


  1. I have no words about your efforts in making this. First of all for all the goodness of beetroot, and all that hard work. Totally in love with it... Please gift me a bottle of this when we meet... hehe...

    1. Thank you so much dearest Sweety. I am sure to get you a bottle of Beet love when I fly Dubai next time. I am eager to hear what R and A have to say about it too.

  2. I'm spellbound dear! Doesn't seem to be an easy task as at all... you are rocking for sure! Love your clicks and composition too :)

    1. Thank you so much my Love. Once u make it at home , u ll never go for store bought again.

  3. Same step I followed but not crystal the malt what can I do mam

    1. Hello. Sorry that it did not turn out well. Can you exactly explain what you did? Did you continuously stir it ?


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