Combine 1 cup of instant beetroot banana jam with 1/2 cup of water, stirring until smooth.
Cook the mixture over medium heat until it reaches a thick consistency.
Add 1 cup of jaggery powder to the mixture and keep stirring, so that it doesn't stick to the pan.
And add 2 tablespoon of ghee and mix well until the desired consistency is obtained.
Allow the jam to cool completely.
Transfer the cooled jam into a sterilized glass jar for storage.