Add grated beetroot, carrot and milk in a heavy bottomed vessel. Turn on medium heat. Stir every few minutes. Grease a cookie sheet/plate with ghee or line it with parchment paper and set aside. When the beetroot/carrot is cooked (takes about 10 minutes) add sugar and almond flour. Stir often, but it does not need continuous stirring. After another 15-20 minutes the whole thing comes together like a soft ball. Add cardamom powder, stir and turn off the heat. Ladle it onto the greased plate and flatten it with a spatula or the bottom of a small greased bowl. After it has cooled a bit cut it into squares. Makes 30-35 one inch squares.