1 kg peeled pumpkin-cut into 1 “dices
1 1/2” cinnamon stick
150 ml water
150 gm grain sugar or to taste
4 Tbsp butter / oil / pure ghee
50 gm raisins
2 tbsp grated-roasted coconut
2 tbsp flaked-roasted almonds
Place the pumpkin, water and, cinnamon in a saucepan. Cover and cook until tender.
Drain and mash the pumpkin.
In a large pan, heat 4 tbsp of, oil until hot.
Add the pumpkin, stirring, continuously.
Allow the puree to reduce and thicken and darken, for about 10 minutes.
Stir in enough sugar to sweeten. Continue cooking until the halwa reduces into, a deep amber & glossy mixture.
Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds, according to NDTV.