• In a heavy bottomed saucepan, heat the ghee.
• Once the ghee is warm, add the crushed cardamom and roast for ten seconds.
• Add the grated pumpkin and carrot into the saucepan and cook on a slow flame with the lid on for 20-30 minutes. Keep checking and stirring in regular intervals to prevent burning.
• The mixture should resemble pulp and it should have released water at this stage.
• Increase the flame to medium-high and cook the mixture without the lid for 10 minutes or till the water is completely evaporated.
• Start adding sugar a teaspoon at a time. Check the sweetness after adding 4 tsp and add sugar to taste. If your pumpkin isn’t ripe enough, you will need more sugar.
• Mix well till the sugar has melted and combined.
• Take it off the flame and allow it to cool to room temperature.

Custard Base

• In a small bowl, combine the custard powder and warm milk and mix thoroughly. There should be no lumps.
• Add the Vanilla and mix it well.
• In a heavy bottomed saucepan, pour milk and gently heat it on a low flame. Keep stirring in intervals so that it does not burn at the bottom.
• Add sugar and keep stirring till it is completely melted, about 5 minutes.
• Pour the custard powder mixture slowly into the saucepan while stirring well to make sure no lumps form.
• Stir continuously for about 3 minutes or till the custard thick enough to coat the back of a spoon. It should be of pouring consistency.
• Add the Turmeric powder and stir it to brighten the color of the custard.
• Remove from heat and let it cool to room temperature.

To Assemble

• In a glass dish, place a layer of the pumpkin-carrot mixture on the bottom.
• Pour a little custard till the layer below is covered.
• Add another layer of pumpkin carrot and gently press it into the custard as it is quite loose.
• Pour custard just enough to cover it.
• Repeat in layers till mixture is complete. The last layer should be custard and it should cover it completely.
• Alternatively, you can layer in individual dessert bowls or cups. However, don’t build more than two layers.
• Refrigerate overnight.
• Sprinkle your choice of nuts right before serving. I used Almond Flakes and Pistachio slivers.
• Serve cold.