Ingredients:

• 1 tbsp – chuna.
• Water.
• 250 g – white pumpkin.
• 800 g – sugar.
• 1 tsp – saffron/kesar.
• 1 tsp – ice-cream essence.

Method:

1. Add 1 tbsp of chuna to water (approximately 3/4 of a stock pot).
2. Let the water sit for 3-4 hours.
3. Strain the water with a muslin cloth into another container.
4. Cut the pumpkin into small pieces and add to the strained chuna water.
5. Stir once every hour for 10 hours.
6. The next day, boil some fresh water.
7. Wash the pumpkin pieces with fresh cold water few times and add to the boiling water.
8. Cook until they are translucent.
9. In a separate pan, dissolve the sugar in water to make a thick sugar syrup.
10. Add the pumpkin pieces to the sugar syrup and give it a stir once every hour for 10 hours.
11. The following day, take out the pumpkin pieces and boil the sugar syrup.
12. Once boiled, return the chopped pumpkin to the syrup.
13. Add icecream essence and kesar. Stir well.
14. Store refrigerated.

Recipe courtesy of Vandana