Pumpkin Burfi

Ingedients: 

1 cup Red pumpkin boiled and smashed 

1/2 cup Vari tandul

1/2 cup Grated coconut

1/2 cup Sugar ( +/- as required by you)

1 cup Water

1 pinch Kesari colour

2 drops Vanilla essence

3 tbsp Ghee + little for geasing the plate

1/4 tsp Cardamom (elaichi) powder

2-3 pinch Nutmeg (jaifal) powder

1 tsp each Charoli and Charmagaz

1/2 Cashew (kaju) pieces for garnishing.

Method:

1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.

2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.

3. Add the sugar, boiled and smashed pumpkin, grated coconut,  and kesari colour. Keep stirring and cooking till it leaves the kadai.

4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.

5. Transfer it into a greased plate. Allow it to cool. Cut into desired  shape. Garnish with cashewnuts and serve.

Variation: with mango pulp, apple pulp, papaya pulp.