Pumpkin Halwa

Instructions

1. Prepare the pumpkin
   Peel the pumpkin and remove all seeds. Grate it using a food processor or hand grater to get fine shreds. Measure 750g of grated pumpkin for this recipe.
2. Cook the pumpkin base
   Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the grated pumpkin and sauté on medium heat for 5-7 minutes until it starts to soften. Cover and cook for another 10 minutes, stirring occasionally to prevent sticking.
3. Remove excess moisture
   When the pumpkin becomes soft and releases moisture, continue cooking uncovered until all the moisture evaporates. This step is crucial for achieving the right consistency. The pumpkin should reduce in volume and become darker in color.
4. Add sweetness and spices
   Add sugar to the cooked pumpkin and mix well. The sugar will melt and release more moisture. Continue cooking on low heat until the mixture thickens again. Add cardamom powder, nutmeg powder, and cinnamon powder. Mix well.
5. Incorporate dairy and nuts
   Add the remaining 2 tablespoons of ghee, saffron-soaked milk, and khoya (if using). Mix thoroughly and cook for another 5 minutes. The halwa should have a thick, soft texture that pulls away from the sides of the pan.
6. Garnish and serve
   Add the chopped nuts and raisins, reserving some for garnish. Mix well and cook for 2 more minutes. Turn off the heat and transfer to a serving dish. Garnish with the reserved nuts and serve warm or at room temperature.