Grind the cauliflower, carrot and beetroot separately without adding water.
Crumble the mawa.
In a pan first add 2 tbsp ghee and then add cauliflower paste and saute for 2-3minutes till the raw smell has gone.
Then add mawa and 1/2 cup of condensed milk into it.
Then add the cardamom powder and saute for 5 minutes and keep it aside.
Then in a pan add 1-2tbsp ghee and add the carrot paste and saute for few minutes till the raw smell has gone and then add the condensed milk and cardamom powder and saute for 4-5minutes and keep it aside.
In a pan add ghee and saute beetroot paste for sometime and then add condensed milk and cardamom powder and keep it aside.
Let them cool for sometime.
Grease your hand with ghee and then make small balls of beetroots, somewhat little big size balls of carrot and atlast big balls of cauliflower.
Stuff the splitted cashew nuts as raisins inside the beetroot balls.
Place the beetroot balls inside the carrot balls and then place the carrot balls inside the cauliflower.
Sprinkle some desicated coconut over it . The cauliflower layered ladoos are now ready to serve.
You can store them in an airtight container for 2-3days.
