Put the milk in a vessel and allow it to boil.
When it starts boiling add the vinegar to curdle the milk.
Strain the chhena from the whey.
Crumble the mawa and add the milk into it to make a smooth paste.
Grind the chhena and mawa in a blender.
Grind the chopped beetroot and keep aside.
In a pan add 2tbsp ghee and then saute half of the chhena mawa mixture for sometime and then add sugar half of the sugar and also half of the cardamom powder.cook for about 5-7 minutes.
In the meantime grease a plate with ghee.
After cooking the chhena mawa mixture spread it on the plate.
Then in a pan put ghee and cook the beetroot well till the smell has gone.
Then add the remaining chhena mawa mixture , sugar and cardamom powder. Cook it for about 10-12 minutes in low flame.
Switch off the flame and spread the mixture over the previously prepared layer.
Garnish with chopped pistachios.
Refrigerate it for 2-3hours.
Cut it into squares or as per your wish and enjoy it. You can also put them into airtight container for about 4-5 days.