KASI HALWA:

Pumpkin - 2 kg
Sugar - equal to the strained pumpkin extract
Cashews - few
Raisins - few
Ghee - 4 to 5 sp
Saffron - few strands
Refined Camphor - a pinch
Salt - a pinch
Lemon wedge - small piece
Elachi powder - a pinch

PREPARATION:
Grate the pumpkin and squeeze the water content by using a muslin cloth. Use ripe pumpkin so that we get the flesh more than the water.
Heat a wok and add the pumpkin water. Allow the extract to boil a little.
Now add the pumpkin extract with equal amount of sugar added. Its not necessary to add the entire pumpkin water. Use the pumpkin water as required.
Add saffron strands. I have used keasri color powder. Mix well so that the color is uniformly coated. squeeze the lemon wedge. This is to prevent the sugar from caramelizing.
Add a pinch of salt. Adding pinch of salt gives rich taste to any sweet. Then add a pinch of elachi powder and finally add a pinch of refined camphor. Mix it well.
Heat ghee in a pan and add cashews and raisins. Temper the halwa with roasted cashews and raisins.
Kasi Halwa Ready :-)