Heat a table spoon of ghee in a thick bottomed pan and add the cashew nuts and fry till pale brown. Add the raisins and fry till they swell up.
Remove the fried cashews and raisins from the pan and set aside. Add the grated beetroot and apple to the same pan. Add salt and fry for a 5-10min or till the moisture is absorbed.
Add the whole milk and cook covered on low heat. Keep stirring the mixture from time to time. Cook the mixture for 20-25min or till the moisture is evaporated and the mixture is almost dry.
Add the Sugar and almond meal and mix till the sugar is dissolved
Stir in the remaining ghee and cook the mixture on medium heat for another 15-20min. At this point the ghee will separate from the beetroot mixture and will turn dark pink and glisten.
Add the milk powder and cardamom powder, fried cashew and raisins, mix well and take off the heat.
Garnish with pistachios and serve warm
serving suggestions:
Serve warm as a festive dessert.
Pair with vanilla ice cream for a fusion twist.
Store in the fridge for up to 3-5 days and reheat before serving.
