Keep the necessary items near the cooking area

Keep the necessary items near the cooking area. Dissolve saffron in 2 tablespoon of hot water to give a good color

Grate the pumpkin. Place a sieve over a bowl. Put the grated pumpkin on a sieve and catch the dripping water in a bowl. Wrap the squeezed pumpkin in a cloth (cheese cloth) and squeeze well by hand. Measure how many cups of drained liquid is; Use the liquid fro cooking the pumpkin grate. Measure the pumpkin grate. The same amount of sugar should be taken for making the halwa.

Bring pumpkin water to a boil in a heavy saucepan over medium heat. Add the paste and keep stirring to avoid sticking. After all the water is gone, add sugar. Sugar dissolves. Add a pinch of salt.
After 4-5 minutes add saffron cardamom powder and stir. Lower the fire. Reduce the flame. Mix all together

Add ghee after three quarters of the halwa is thickened. Add lemon juice,
this will prevent the sugar from caramelizing, keep stirring, the ghee will separate and the halwa will thicken. Turn off the stove.. In a saucepan over medium heat, toast cashews and raisins in 1 tablespoon ghee, 1 minute. Raisins will fluff. cashews turn golden red. Add to the halwa.