Prep Time – 5 Mins

Cooking Time – 20 Mins

Ingredients

Pumpkin – 1 cup (grated)

Sugar – 1/2 cup

Milk – 1/4 cup

Jaggery – 2 inch piece

Almonds – 15

Saffron – Few Strands

Ghee – 6 teaspoons

Cardamom – 1

Salt – 1 pinch

Procedure

STEP 1: In a non-stick pan heat 2 teaspoons of ghee and add the grated pumpkin. Cook till the raw smell from the pumpkin goes away, then add the milk and cook for 5 minutes.

STEP 2: To melt the jaggery and prepare syrup take the jaggery in a microwave safe bowl and add 2 – 3 teaspoons of water. Microwave on high for 3 minutes. Stir well until the jaggery piece dissolves completely and filter the jaggery syrup to remove any impurities.

STEP 3: Then add sugar and the jaggery syrup to the cooked pumpkin. Cover and cook on medium heat for 5 minutes.

STEP 4: Add a pinch of salt, saffron strands, chopped almonds and cardamom.

STEP 5: Add 2 more teaspoons of ghee and cook till the halwa stops sticking to the pan. Turn off the heat.