Heat 1 tbsp ghee and saute pumpkin in a wok for 5 mins on slow flame.

Now add milk and let it cook till it thickens and reduces.

Add chopped almonds and mix kesar in 1 tbsp warm milk and then add into the wok.

Now add the cardamom powder and let this cool down.

Once cooled add in mixer grinder and make a thick puree.

Pour them into shot glasses and add chopped pistachios and keep it in refrigerator of chilling.

Serve chilled after an hour.