Add 1 cup roasted pumpkin seeds to a mixer and blend in a fine powder.

Add 2 chopped chickoos to a mixer and blend well.

Add half of the pressure cooked jowar to a mixer and blend well.

In a thick bottomed vessel add the blended chikoo and let it cook. The put off the gas, remove from the flame and let it cool.

Once cooled, add the blended jowar mixture, salt as per taste and mix well. The pie crust is ready.

Grease an oven proof dish with butter. Add the pie crust mixture, spread on the base and push the mix up the sides of the dish. Keep it aside.

For the pie filling, add 2 grated chikoo, remaining half of the pressure cooked jowar, 1 tsp black salt, 2 tbsp sugar, 1 cup roasted pumpkin seeds powder, 1 tbsp chopped mint leaves, 2 tbsp arrowroot powder, 1/2 tsp cinnamon powder in a bowl and mix well.

Prick the pie base with a knife to prevent it from rising. Spoon the filling over the base and smooth with the back of spoon.

Let the pie cool down before slicing. Top it with cream and canned cranberries and serve.