Take a wide pan.

Add 3 tablespoons of ghee.

When ghee melts add cashew nuts.

Fry until golden brown and keep aside.

Add grated beetroot in same ghee and fry for 5 mins.

Now add milk.

Mix well close and cook for about 30 mins in low flame until beetroot absorbs milk.

Now milk reduced and beetroot cooked well.

Mix well and add a pinch of salt to enhance the sweet.

Add cardamom powder.

Add roasted cashew nuts.