Paithay ka Halwa

• 1 kg pumpkin, peeled and grated
• 1 liter whole milk
• 1 cup sugar
• 1/2 cup ghee
• 1 tsp cardamom powder
• 1/4 tsp nutmeg powder
• 1/4 cup almonds, sliced
• 1/4 cup pistachios, sliced
• 1/4 cup cashews, chopped

1. Heat ghee in a large, heavy-bottomed pan or wok over medium heat.
2. Add grated pumpkin to the pan and cook for 10-15 minutes, stirring occasionally, until it softens and turns a deeper color.
3. Add milk to the pan and mix well. Cook for another 20-25 minutes, stirring frequently, until the milk has evaporated and the mixture thickens.
4. Add sugar to the pan and mix well. Cook for another 5-10 minutes, stirring constantly, until the sugar has dissolved and the mixture thickens even more.
5. Add cardamom powder and nutmeg powder to the pan and mix well. Cook for another 2-3 minutes.
6. Add sliced almonds, pistachios, and cashews to the pan and mix well.
7. Turn off the heat and let the Paithay ka Halwa cool down for a few minutes.
8. Serve the halwa warm, garnished with more sliced nuts if desired.

Enjoy your delicious Paithay ka Halwa!