In a pan heat clarified butter and add shredded beetroots, milk, chopped dates, almond and cashew nut powder, and condensed milk. Mix well. Cook until the mixture reduces. Transfer the mixture to a plate, make a thick slab, sprinkle almond and cashew nut powder. Freeze barfi for an hour. Cut the barfi into medium sized squares and arrange in the serving plate. Garnish with rose petals and leaves.