Grate the potato and beetroots, working them on the grater in one direction only.
Heat the ghee in a non stick pan, add the potato and beetroots and sauté for two to three minutes.
Add the sugar and continue to sauté for two to three minutes more. Add finely grated mawa and sauté for further two minutes.
Add the milk and cook for a couple of minutes. Add half the almonds and half the green cardamom powder and mix.
Garnish with the remaining almonds and green cardamom powder and serve hot. You can also decorate with silver warq if you wish.