Hulooa of Pumpkin

Based on a recipe from A Choice collection of Hindoostanee Dishes: Manuscript Review by Julia Scott

1 Round Pumpkin shredded
1 cup sugar loaf
1/2 cup ground almonds
1/2 cup butter
Few strands saffron
1 tablespoon rose water

Preparation and Cooking
Place pumpkin, 1 1/2 cup of water and sugar in large pot and bring to boil. When the pumpkin is soft mash it with a fork. Place the saffron in some hot water to soften. Lightly toast the ground almonds until brown and add in the pumpkin, rose-water and saffron. Cover and cook on low for thirty minutes. Garnish with almonds.