In a heavy bottomed pan, mix beetroot, coconut and heat it.
Keep on stirring until they mix properly.
Now add cardamom powder and milk.
Add condensed milk and mix well.
Cover and cook until the beetroot is soft.
Once there is no liquid left in the mixture, add ghee.
Mix and cook until the mixture leaves the sides.
Remove from flame and allow it to cool completely.
Dry roast poppy seeds and transfer to a plate.
Now pinch small portions of the mixture, shape into ladoo and roll in poppy seeds to coat.
Arrange in an airtight box and refrigerate.
Serve it chilled or at room temperature.
