Yellow pumpkin – 100 gm
Moong dhal – 50 gm
Sugar – 300 gm
Ghee – 100 gm
Cashewnuts – 20 gm
Cardamom powder - 2 teaspoons
Pressure cook the pumpkin and moong dhal. Crush it to a fine paste. Keep a thick-bottomed kadai on the stove.
Heat 3 teaspoons of ghee. Fry cashews. Keep it aside. Then put the pumpkin and dhal paste in the kadai and add sugar to it. Stir it by adding a little ghee at regular intervals. When it leaves the sides of the kadai or when it turns into halwa consistency, add cardamom powder and a little ghee. Mix well.
Remove from the stove and add the cashews before serving it.