Ingredients

3 cups peeled, grated white pumpkin
1/2 cup sago seeds (saboodana), washed, soaked for 30 minutes
1/2 cup (100 gms.) khoya, grated
1 cup sugar
1 litre milk
4 cardamoms, seeded and crushed finely
1/4cup almonds, crushed coarsely
10 pistachios, slivered thinly
4-5 drops rose or kewra essence

Method

1. Put half the milk to boil in a heavy or nonstick pan.
2. Press out excess water from grated pumpkin.
3. Add to boiling milk, stir and cook till pumpkin is tender and mushy.
4. Put remaining milk to boil in another pan.
5. Add drained sago,  cook till sago is transparent.
6. Add khoya  and sugar, stir and cook till sugar granules are dissolved.
7. Add pumpkin, cardamom powder and half the almonds.
8. Boil further two minutes, take off fire.
9. Cool and pour into individual bowls.
10. Chill completely before serving.
11. Garnish with remaining almonds and pistachio slivers.

Making time: 30 minutes (excluding cooling and chilling time)
Makes: 7 servings
Shelflife: 2 days refrigerated

Ramadan Dishes

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