Wash and clean the pumpkin. Cut it and remove back cover as well as seeds.
Now grate it. Heat ghee in a pan and add grated pumpkin.

Cook it for 10 minutes on low flame. Now add sugar, milk and again cook for 5-7 minutes.

Now add corn flour, cardmom powder and chopped almonds. Cook well.

When it will start leaving pan off the flame.

Take out the mixture in a greased plate, garnish with chopped almonds. Allow it to cool in room temperature, afterwards keep in refrigerator for 15 minutes.

Cut the burfi in desired shape and size. Pumpkin Burfi is ready to serve.