Pumpkin Jaggery Halwa

Ingredients:

• Pumpkin- 1/4 kg
• Jaggery- 100-150 gms
• Clarified butter/ Ghee- 4 tbsp
• Nutmeg- 1/8 tsp of powder
• Cashews, Almonds, Pistachios, Melon seeds, Chironji- chopped (except melon seeds and chironji)- 2 tbsp 

Method:

1. Wash, peel and grate the pumpkin. 
2. Also, grate/chop the jaggery into small pieces. Or use powdered one instead.
3. Take a non-stick pan and add 2 tbsp of ghee. 
4. Keep the heat on simmer. 
5. Add the grated pumpkin and cook until tender. 
6. No need to add water. The pumpkin will release enough of it.
7. Mix in between to prevent it from getting burnt.
8. Once the pumpkin is soft, add grated jaggery.
9. No need to add water. Keep stirring it.
10. The jaggery will melt and the mixture will cook in it.
11. Add nutmeg powder. (Can use any spice powder. I find grating nutmeg easier to pounding the cardamom)
12. In a small pan, heat 1 tsp ghee and fry the nuts until golden brown. 
13. Keep a little portion aside for topping and add the rest to the halwa.
14. Mix well. Once the halwa starts to thicken up, turn off the heat.
15. Remember we are using a non-stick pan. The halwa will turn hard if overcooked.
16. Turn off the heat when there is still moisture. That way as it cools down, the consistency will be correct for serving. 
17. Serve it hot or cold.