|Peeled pumpkin||800 Gram, cut into 1 "dices|
|Cinnamon stick||1 1⁄2 Inch|
|Grain sugar||125 Gram (or to taste)|
|Butter/Oil/ pure ghee||3 Tablespoon|
|Grated roasted coconut||3 Tablespoon|
|Flaked roasted almonds||3 Tablespoon|
1.Place the pumpkin, water and, cinnamon in a saucepan.
2.Cover and cook until tender.
3.Drain and mash the pumpkin.
4.In a large pan, heat 4 tbsp of oil until hot.
5.Add the pumpkin, stirring, continuously.
6.Allow the puree to reduce and thicken and darken, for about 10 minutes.
7.Stir in enough sugar to sweeten.
8.Continue cooking until the halwa reduces into, a deep amber and glossy mixture.
9.Spoon into a serving dish and serve hot.
10.Decorated with raisins, coconut and almonds.