Take 2 cups of grated ripe pumpkin.

Heat a heavy bottomed pan and add 2 tbsp ghee. Once it is warm, add the pumpkin and keep stirring gently for about 15-20 minutes until the moisture nearly evaporates.

Add 1 cup of whole milk (preferably warm) to the pan and on low flame keep cooking the mixture. The milk will slowly evaporate; it took me about 30 minutes.

Mid way add some saffron soaked in a 1tbsp of warm milk to the halwa and give it a good mix.

Be careful to be gentle with the pumpkin because we don't want to mash it as well.

Add sugar/ jaggery to your desired level of sweetness; I added 2 tbsp of raw sugar and gave it a mix. Add 1 tsp cardamom powder and any chopped nuts of your choice and let the halwa cook for about 5-7 minutes more.

Garnish with some more sliced/ chopped nuts either hot or chilled.