Keep all the ingredients ready. Wash, peel and chop the pumpkin into cubes. Discard the seeds. Then add a tablespoon of ghee in a pressure cooker and add the cut pumpkin pieces and saute them nicely in low flame until water oozes out from pumpkin pieces. It may take 5-7 minutes.

Then pressure cook pumpkin ¾ cup of water for 2-3 whistles. Open the cooker once pressure released.

In the meantime, Heat a pan with a tablespoon of ghee and add cashews and raisins, fry them until golden brown. Remove from the pan once done. Mash the cooked pumpkin pieces well with a fork.

Now add mashed pumpkin to a pan and fry them for two minutes in low, medium flame. Then add required amount of jaggery/brown sugar & powdered cardamom to it and mix well. After adding sugar, the mixture will be liquefied and gets thicken up with time.

Continue stirring and add the remaining ghee little by little. When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews & raisins

Give a quick and switch off the flame. Remove from the pan once its warm and serve in bowls.