Pumpkin – 1/2
Sugar – 250 grams
Cashew Nuts – 12
Ghee – 2 tablespoons
Cardamom Powder – 7-8 grams
Kesari Powder – a little
Lemon Juice – 1/2 tablespoon
Green Camphor – 1 pinch
Salt – 1 pinch
Firstly, peel the pumpkin and remove the seeds.
Grate the pumpkin and squeeze out excess water to keep only the pulp. Transfer the pumpkin water to a bowl.
Heat a pan on the stove and pour in the pumpkin water. Let the pumpkin water come to a boil, then add the grated pumpkin and cook for approximately 5 minutes until it becomes soft.
Add the required amount of sugar and mix well. Sprinkle in kesari powder and continue cooking for 4 more minutes.
Add a pinch of salt and some ghee to the mixture, stirring continuously for about 5 minutes.
Mix in cardamom powder and a squeeze of lemon juice.
Then, add a pinch of green camphor, sugar, and ghee, then turn off the stove.
In another pan, heat some ghee and roast the cashew nuts until golden brown.
Add the roasted cashews to the prepared pumpkin halwa, stir well, and it’s ready to serve.