Kasi halwa

Ingredients:

• White pumpkin (grated) -2 cups
• Sugar -1 cup
• Edible camphor- small mustard size piece
• Saffron - A small pinch
• Cardamom powder - few pinches.
• Yellow food colour - A pinch
• Ghee - 2 tbsp
• Cashew nuts- as required.
• Salt - A pinch

Method:

• Remove the green part of the pumpkin.
• Grate pumpkin and squeeze it gently 
• Collect the squeezed water and store it for later purpose.
• Now in a pan add ghee fry the cashew and keep it aside.
• With the remaining ghee add the squeezed pumpkin and cook for 2 mins in low flame.
• Then add the reserved pumpkin  juice and cook it covered in a low flame.
• When the pumpkin  is cooked completely add Sugar, edible camphor, saffron, salt and mix well. Stir every now and then.
•  You will see small white spots in halwa when you turn it. This is the perfect time to turn off the gas.
• Add the cashew finally and serve.

Notes:

• Cardamom and camphor are the must for this sweet.
• Adjust sugar quantity to your requirement.
• Add sugar only after you make sure that the pumpkin  is cooked completely. As pumpkin stops getting cooked once sugar is added.
• You can skip food colour.
• The entire cooking should be done In medium or low flame.