Chop beetroot finely. Take it in a saucepan, add 1/2 cup water, 1/4 tsp cardamom powder and cashews.
Cover and cook it till Beetroot is cooked soft. After it becomes soft, switch off the flame and cook it down.
Take it in a mixer jar, add required sugar and purée it. You can preserve it in a container and use it whenever you want. Shelf life is 5 days.
Take Beetroot Puree, 3 cup of Boiled and cooled milk. Add 1/2 tsp of Cardamom Powder.
Mix well, chill it for one hour and serve in a glass. Finally sprinkle a pinch of Cardamom powder at the top before serving. It enhances the flavor.