Pumpkin Halwa

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 mins

1 lb - pumpkin

10 - 12 - cashew nuts

4 oz - ghee (clarified butter or drawn butter)

½ cup - milk

4 oz - caster sugar (superfine sugar)

12 oz - honey

5 - cardamom pods

Peel the pumpkin and grate (Imince) the flesh. Roast the cashews in a little of the ghee (clarified butter or drawn butter) until they become golden brown. Set them aside for garnishing.
Place a large pan on a low heat and melt 1 tablespoon of ghee. Add the grated pumpkin and stir well until the raw flavour is gone (5-8 minutes). Add in the milk, increase the heat and cook for about 10 minutes until the pumpkin is tender. Stir in the sugar and the honey, reduce the heat and stir constantly until it thickens and becomes shiny. This process will take about 10 minutes over low-medium heat.
Grind the cardamom and add to the mix, along with the roasted cashews. Mix well and leave on a low heat for 5 minutes. Add 1 tablespoon of ghee and stir well, then continue to cook very gently for a further 5 minutes on a low heat until the ghee floats. Serve hot.