Wash clean, peel and grate the beetroot.

Put the grated beetroot in a pressure cooker,add 2 cups of water and give 3 whistles

Once cool, take a nonstick kadhai and put on fire. Add boiled beetroot along with water and put on high flame.

Keep cooking until water is almost absorbed. Now add milk and continue cooking until all the milk is soaked in.

Then add jaggarey and continue cooking in medium flame. You'll see Beetroot releasing water and turning darker.

Once the water is again soaked, lower the flame and add ghee.

Add cardamom and mix well. Garnish with Julienne cut almond and cashew and serve with love.