PREPARATION

1. Take a skillet, add 800 milliliters milk and stir well.
2. Bring it to a boil. Cook until the milk reduced to half.
3. Add 50 milliliters condensed milk and mix it well.
4. Cook until the mixture thickens.
5. Remove it from heat and keep aside.
6. Heat 1 teaspoon ghee in a pan, add 25 grams cashews, 25 grams almonds and roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
7. Add 25 grams raisins and mix it well.
8. Roast for 2 - 3 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Heat 50 milliliters ghee in a heavy skillet, add 750 grams grated beetroot and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 200 milliliters milk and mix it well.
13. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Then, add 50 grams powdered sugar, prepared khoa and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Now, add the roasted dry fruits and mix it well.
18. Add 1/4 teaspoon cardamom powder and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with cashews.
22. Serve hot.