3/4cup ( 170 gms) Palm sugarYou can use powdered white sugar too or Jaggery powder
1.5tspCardamom powder
Toppings
Varq ( silver foil)Optional
Pistachio, Pumpkin seeds, Melon seeds
Instructions
Dry roast besan/ chickpea flour in a thick bottomed pan, over very low heat, until fragrant and very lightly browned. This should take about 10-15 minutes.
Add pumpkin puree, ghee, and milk. Cook for another 7-9 minutes on very low heat, stirring constantly. If the mixture seems too dry, you can add some more milk and/or ghee.
Once the fat separates, turn off the heat. Stir in the sugar and cardamom powder. Taste and adjust for sweetness.
Pour it into a greased pan and top with varq, pistachios, pumpkin seeds, and melon seeds. Let cool completely before cutting it into small squares. Enjoy!!