Mawa Pumpkin Rolls

Ingredients

• 400 grams pumpkin
• 1½ cups grated khoya/mawa
• 1 cup +2 tablespoons sugar
• ¼ teaspoon green cardamom powder
• 1 tablespoon slivered almonds
• 1 tablespoons blanched and slivered pistachios
• 1½ tablespoons chopped cashewnuts 
• 1 tablespoon milk
• Silver varq for garnish
• Pistachio powder for garnish
• Saffron strands for garnish

Method

1. Heat a non-stick pan, add mawa and cook, stirring, on medium heat 2-3 minutes. Add 2 tablespoons sugar and cook till it melts.
2. Add green cardamom powder, almonds, pistachios, cashewnuts and mix well. Take the pan off the heat and allow the mixture to cool completely.
3. Peel the pumpkin and remove the seeds. Slice thinly. Place the slices one on top of the other and trim the edges.
4. Heat a pan, add 1 cup sugar and 1 cup water and cook till the sugar melts.
5. Add milk and discard the scum that floats on top. Add pumpkin slices and cook for 5-6 minutes or till they turn soft.
6. Drain the pumpkin pieces and arrange them on a plate. Dab with a muslin cloth so as to get rid of excess sugar syrup.
7. Place the pumpkin slices on worktop. Place a portion of the stuffing on one side and roll. Keep these rolls on a serving platter.
8. Garnish with sliver varq, pistachio powder, saffron strands and serve.