Wash, peel the Yellow pumpkin and grate it. Once done heat ghee and fry the Cashewnuts, just make it light brown and take it out and keep it aside to add later on.

In the same ghee, add the grated pumpkin and saute / bhunno it for about 10 minutes, after that add the Cinnamon, Nutmeg and Cardamom, it will soften up a bit and thicken also. Now add the milk and soaked saffron and let it cook for about 25 minutes, by that time the raw flavour of Pumpkin also goes away and the milk too will thicken up. In between the process of cooking add fried Cashewnuts too. Stir it occasionally as Kheer has tendency to stick to the bottom.

Now add the condensed milk and cook for another 5-10 minutes, till it thickens to the desired consistency. Serve warm or chilled! Garnish with Pistachio slivers, saffron strands and edible rose petals (totally optional). Enjoy !