Heat 1/2 cup of ghee & fry 1 cup of Rava for 7 minutes. Add 1 cup of grated beetroot & fry for 5 more minutes. Add 11/2 cups of boiling water & cover cook on low heat for 7 minutes. Add 1 cup of sugar, 1/4 tsp of rose essence & 1 tsp of powdered cardamom & mix on low heat till the kesari starts leaving the sides of the wok.
Transfer to a greased plate & garnish with almond slices. Let cool completely before serving.