In the same pan add grated beetroot. Sauté in low flame until the raw smell leaves and its cooked.

Remove from the pan and allow it to cool down. Transfer it to a blender and to this add 2 tbsp of milk.

Blend the grated beetroot and milk to a puree.

In the pan add the remaining ghee. To this add vermicelli and roast for 2 mins in low flame or till its slightly golden.

Next add milk and cook till the vermicelli is completely cooked.

Once the vermicelli is cooked add the ground beetroot puree

Combine everything until mixed and cook for 2 mins.

Next add sugar. Mix well and cook in a low flame for 5 mins.

Next add Cardamom powder .

Finally add ghee roasted cashews and raisins and switch off the stove.

Beetroot vermicelli kheer is now ready.