Ingredients

· 1 kg pumpkin (cut into one inch cubes), peeled

· 1 ½ stick cinnamon

· 150 ml Water

· 150g sugar

· 4 tablespoon butter / oil / pure ghee

· 50g raisins

· 2 tablespoon coconut (grated), roasted

· 2 tablespoon almonds (flaked), roasted

Method

Place the pumpkin, water and cinnamon in a saucepan. Cover and cook until tender. Drain and mash the pumpkin. In a large pan, heat oil until hot. Add the pumpkin while stirring continuously. Allow the puree to reduce, thicken and darken, for about 10 minutes. Stir in enough sugar to sweeten. Continue cooking until the halwa reduces into a deep amber & glossy mixture. Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.