Take out the seeds from the pumpkin, wash and grate it. Put 2 table spoon ghee and pumpkin into the pan without adding water to it. Cook it on a medium flame, stir it with the spoon at small intervals and cover it with a lid. Cook it till the pumpkin gets tender.
Now add sugar and cook it. sugar along with pumpkin leaves enough water. Keep on stirring the mixture so that it doesn't get stick at the bottom. Cook till entire water gets completely soaked.
Add left over ghee and cook the pumpkin well. Add mawa and mewa to the halwa and cook it till it gets thick in consistency. Take a little halwa in your fingers to check the consistency. If it is sticking to your finger and starts to set onto it, then its time to turn off the flame. Sprinkle cardamom over the mixture.
Take a tray or a big sized plate and grease it. Pour the mixture into it, spread it evenly in all direction and let it set for 1 hour. Kaddu Burfi is ready. Garnish it with chopped almonds, pistachios, and cashews and cut it into desired shape.
You can refrigerate the Burfi in an air-tight container for 7 days.