- Heat up 1 tsp of ghee and then add the cashew nuts until they have roasted and turned golden brown (2-3 mins). Remove and set to one side.
- Add a little more ghee to the pan and saute the pumpkin for about 10 minutes. Add the milk and cook until the pumkin has a dry consistency.
- Stir in the sugar and turn the heat up and stir to evapourate any excess liquid. Stir in the remaining ghee and crushed cardamom. Once it has thickened it will starts to come away from the sides of the pan. Remove from the heat.
- Once the halwa has cooled sprinkle with the toasted cashews and serve at room temperature (a dollop of whipped cream goes really well with this too).