Peel the outer skin and grate the pumpkin and keep aside.
Cook the grated pumpkin for 10 mins or the raw smell disappears.
Allow it to cool for some time.
Then squeeze out the excess of water with your hands and keep it aside.
Now take a heavy bottomed pan and heat with 1 tbsp of ghee.
Add the cooked and squeezed pumpkin and sauté for few mins.
Then add sugar and kesari colour and mix well.
Cook further till thickness.
Now add the remaining ghee and cardamom powder.
Stir on low flame till the ghee separates from the halwa.
Garnish with roasted nuts.
Poosanikkai halwa is ready.
Serve hot or cold.