Ingredients
2 cups grated white pumpkin
3-4 green cardamoms
2 cups grated white pumpkin
3-4 green cardamoms
1 cup milk
1 cup pure ghee
1 1/2 cup sugar
10-12 cashew nuts
a little amount of saffron
Method
1. Peel, remove seeds and cut the pumpkin into small cubes.
2. Grind the cardamoms with 1 tbsp sugar to a fine powder. Sieve and keep aside.
1 cup pure ghee
1 1/2 cup sugar
10-12 cashew nuts
a little amount of saffron
Method
1. Peel, remove seeds and cut the pumpkin into small cubes.
2. Grind the cardamoms with 1 tbsp sugar to a fine powder. Sieve and keep aside.
3. Heat ghee in a pan and fry the cashew nuts till golden brown and keep aside.
4. Boil the rest of the sugar with 3/4 cup of water and make a syrup of 1/3 consistency.
5. Heat ghee and add the pumpkin and saute for a while.
4. Boil the rest of the sugar with 3/4 cup of water and make a syrup of 1/3 consistency.
5. Heat ghee and add the pumpkin and saute for a while.
6. Add the saffron and milk and simmer over low flame till the pumpkin is fully cooked and the milk is absorbed completely.
7. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
8. Add the syrup slowly to the pulp and continue stirring and cooking. Then add the ghee slowly.
8. Add the syrup slowly to the pulp and continue stirring and cooking. Then add the ghee slowly.
9. Add the fried cashew nuts and continue cooking till the preparation starts leaving the sides of the vessel.
10. Serve.
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