Pumpkin kheer

Ingredients:

• 3 cups whole milk
• 2 cups grated pumpkin
• 0.5 tsp ground cardamom
• 1 pinch of saffron threads
• 1 cinnamon stick 2.5 cm.
• 1 star anise
• 0.5 cup chopped almonds
• 0.5 cup raisins
• 0.5 cup chopped pistachios
• 1 tbsp powdered sugar or dark brown sugar
• 0.5 cup condensed milk
• 0.5 tsp rose water
• Edible flowers for decoration
• Dried rose petals for decoration
• Gold leaf for decoration

Preparation:

1. Pour milk into a large, heavy-bottomed saucepan and add grated pumpkin, ground cardamom, saffron, cinnamon stick, and anise. Cook over low heat until the pumpkin's raw smell disappears, about 25 minutes.
2. Set aside 1 teaspoon each of almonds, raisins, and pistachios for garnish. Add the remaining almonds, raisins, and pistachios to the pumpkin mixture and cook until thickened, 10–15 minutes.
3. Add powdered sugar or brown sugar and mix well. Remove from heat and stir in condensed milk and rose water. Transfer to a medium serving bowl or several small bowls. Refrigerate until completely cool, at least 2 hours.
4. Serve pumpkin kheer garnished with edible flowers, dried rose petals, almonds, raisins, pistachios and gold leaf.