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.