Melt 1 tbsp ghee in a pan over medium heat. Add cumin, cardamom, clove, cinnamon, and bay leaf. Sauté until they release their aroma. Now add the shredded beet root, chili, and salt. Fry for 2-3 minutes then add 1/2 cup water and cover. Let them cook in low heat until the water evaporates and the beet softens. Mix the sugar and 1 tsp ghee and cook for one more minute. Done!
Enjoy with Basmati rice!