©Rose Kumar 2018
- 1/8 c ghee
- 1 can (15oz) pumpkin
- 1/2 c almond or coconut milk
- 1/3 c jaggery
- 1 t cardamon seeds crushed
- 10-12 each almond, cashews, and pistachios chopped
Heat the ghee in a heavy bottom pan. Once the ghee is hot, saute the almonds, cashews and pistachios until they are slightly browned. Remove and keep aside.
Add the pumpkin pulp to the pan you already used. Cook on medium flame for 10-12 minutes, stirring at regular intervals.
Add milk and cook until all of it is absorbed by the pumpkin.
Add sugar and cook for another 10-12 minutes.
Keep stirring at regular intervals through out the process. Finally, add the cardamom powder and fried nuts.