Ingredients

· 2 cups grated pumpkin

· 2 tablespoons ghee

· 1 cup milk

· ½ cup sugar

· 1 teaspoon cardamom powder

· 2 tablespoons cashews

· 1 tablespoon raisins

· 2 teaspoons melon seeds

· 3 tablespoons desiccated coconut

· 4 teaspoons almonds, pistachios

Method

Grate the pumpkin and set aside. Heat one tablespoon ghee on medium heat in a fry pan, fry raisins and cashews for two minutes or until golden brown, take it off the pan. In the same pan, heat remaining ghee, and fry the grated pumpkin stirring regularly, until raw aroma vanishes. Now add milk, heat gently and bring to a simmer, stirring occasionally. Cook for 20 minutes or until pumpkin is tender and almost all the liquid evaporates, stirring frequently as the mixture thickens. Add sugar, stir well and cook for another 10 minutes or until it reaches the desired consistency. Finally add fried cashews, raisins and melon seeds, mix well and turn off the heat. Garnish it with chopped nuts and serve.