250 grams pumpkin 1 1/2 liter milk
3 tbsp. Sugar 5-6 cardamom
� tsp nutmeg 1-tsp. saffronrose petals
100 grams whip cream
1-2 drops kevada extract or vanilla extract.
Peel and wash the pumpkin. Cut in small
pieces and cook in the pressure cooker. Blend in the blender.
Boil the milk and mix the pumpkin pulp.
Add sugar and dissolved saffron. Remove from the heat. Add cardamom powder,
nutmeg powder and cool it.
Keep in the refrigerator. While serving
add kevada extract or vanilla extract for flavor. Top with the whip cream.
Decorate with the rose petals.