Rinse, peel and grate the beetroot using a vegetable grater or food processor.

In a saucepan, heat ghee, add cashew nuts and roast until the color changes to golden brown. Remove the cashew nuts from ghee using a spoon and keep aside until needed.

Add grated beetroot and cook until the beetroot becomes soft. Add milk and cook until the beetroot and milk mixture becomes thick.

Add honey, crushed cardamom and mix well. Cook again until the beetroot mixture becomes thick. Garnish with roasted cashew nuts and serve.