Method

• Peel, deseed and cut the pumpkin into very small cubes.
• Grind the cardamom with the 1 tbsp sugar to a fine powder, sieve and keep aside.
• Heat 2 tablespoons of ghee and fry cashew nuts to golden brown and keep aside.
• Boil the remaining sugar with ¾ th cup water and make syrup of one-thread consistency.
• Heat 4 tbsp of ghee and saute the pumpkin for a few minutes, add the saffron and the milk.
• Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally.
• Stir and mash the pumpkin lightly with a wooden spatula while cooking.
• Add the syrup slowly to the pulp and continue stirring and cooking.
• Add the ghee little by little till it is completely absorbed.
• Sprinkle the cardamom powder over it.
• Add the fried cashew nuts and continue cooking till the halwa starts leaving the sides of the vessel.
• Top with khoya.
• Garnished with almonds, pistachios, and cashew nuts. White Pumpkin Halwa is ready to serve. Enjoy!