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Clean and peel the skin of beetroots. Grate it.
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Add ghee in a frying pan and fry cashews and raisins on low flame till cashews turn light brown. Transfer it in a plate and keep it ready for garnishing.
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Add grated beetroots in same pan and saute on low flame for about 5 minutes.
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Now add milk to it and mix well. Close the pan and let it cook on low flame for about 10 minutes.
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Keep stirring in between and when the beetroots have almost soaked the milk, add sugar to it and mix it well.
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Cook it for 5 more minutes till the sugar it thickens.
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Add khoya and mix it well.
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Add cardamom powder, mix it and remove from flame.
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Transfer it into a bowl and add nuts for garnishing.