Ingredients

• 1 kg - red pumpkin
• 1 litre - milk
• 300 g - sugar
• 8 to 10 - cardamoms (powdered)
• 18 strands saffron (soaked in 1 tbsp warm milk for few minutes)
• 7 to 8 tbsp - ghee
• 8 to 10 almonds finely sliced for garnishing

How to Make Pethe Jo Seero (Pumpkin Halwa)

• Wash and grate the pumpkin.
• Squeeze out the water from the pulp.
• Lightly heat the ghee in a heavy bottomed vessel.
• Fry the grated pumpkin on a medium flame, stirring continuously till ghee separates.
• Add the powdered cardamoms, saffron and milk.
• When the mixture is fairly dry, add the sugar and cook for a further 10 minutes.
• Place the vessel on a pre-heated tava and let it simmer for 5-7 minutes.
• Garnish with sliced almonds and serve hot.