Trim, peel, discard seeds and grate the pumpkin.
Heat 1 tablespoon ghee on medium high heat in a frying pan, fry raisins and cashews for 1-2 minutes or until golden brown, take it off the pan.
2 tablespoons Ghee, 1 tablespoon Cashews, 1 tablespoon Raisins
In the same pan heat remaining ghee on medium high heat, fry grated pumpkin stirring regularly for 5-8 minutes or until raw aroma vanishes.
2 tablespoons Ghee, 2 cups Pumpkin
Now add milk, heat gently and bring to a simmer, stirring occasionally.
1 cup Milk
Cook for 20 minutes or until pumpkin is tender and almost all the liquid has almost evaporated, stirring frequently as the mixture thickens.
At this point, add sugar, stir well and cook for another 10 minutes or until all the liquid has evaporated and reaches the desired consistency.
½ cup Sugar
Finally add fried cashews, raisins, desiccated coconut, cardamom and melon seeds, mix well and turn off the heat.
2 teaspoon Melon Seeds, 3 tablespoon Dessicated Coconut, 1 teaspoon Cardamom Powder
Garnish kaddu ka halwa with chopped nuts and serve hot or at room temperature.
½ teaspoon Almonds, ½ teaspoon Pistachios