1
Peel and roughly chop the pumpkin.
2
Heat ghee in a pressure cooker on medium flame. Add the chopped pumpkin and pressure cook for 2-3 whistles until it starts to soften. Open the lid when pressure releases.
3
Mash the pumpkin with the help of a ladle. Add milk to the mixture and stir well.
4
Reduce the heat to low and let the pumpkin cook in the milk until it becomes soft and mushy. Stir occasionally to prevent sticking to the bottom of the pan.
5
Now add sugar and crushed cardamom. Cook the mixture on low heat, stirring continuously, until the halwa thickens and starts to leave the sides of the pan.
6
Remove from heat, once the halwa reaches a thick consistency. Garnish with grated fresh coconut and chopped almonds.
7
Serve hot pumpkin halwa as a dessert.
