Roast the Cashews in ghee until it becomes golden brown.
Peel the beetroots and grate them finely and keep it aside.
Heat the pan with water after it is boiled add the beetroot and stir in low heat until the beetroot is well cooked.
Then add the sugar stirring constantly in low heat and add roasted cashews, grounded cardamom, ghee and mix well.
Cook until the mixture becomes a non-sticky paste