Prep 20 m
Cook 45m


    200gm pumpkin, deseeded and peeled

    160gm sugar

    20gm pistachio nibbles

    A pinch, cardamom powder

    ½ gm Saffron

    2 tsp rosewater

    4 tbsp Ghee

    3 tbsp flour

    300ml water

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Ingredient Substitution Guide


1. Cut pumpkin into cubes, boil with saffron and cardamom powder until the pumpkin is cooked

2. Blend the mixture to make a smooth puree

3. Melt sugar in a pan until it is caramelised. Pour in the pumpkin puree. Simmer on low heat for 20 minutes

4. Add rose water to the mixture

5. Roast flour in another pan until it turns light brown, sift the flour through a fine sieve

6. Remove the pumpkin mixture off the heat and stir in ghee and the roasted flour. Serve warm, garnished with pistachio nibbles