Mix jaggery with 1/2 C water and heat over medium heat. If the jaggery is in big chunks turn a few times to speed up the process. When all the jaggery is melted turn off the heat. Strain the jaggery solution and set aside.
Mix 1/3 C all-purpose flour with salt and 1C water to make a thin lump-free batter.
Powder the cardamom seeds and set aside.
Take a tall thick bottomed vessel and add the mashed pumpkin, the jaggery solution, and the all-purpose flour mix. Stir thoroughly and bring to boil over medium heat stirring frequently. As the mix heats up increase the frequency of stirring. If the halva begins to stick to the bottom of the pan reduce heat to low and add the coconut oil.
Take water and a few ice cubes in a small bowl. As the mixture begins to thicken take one or two drops of it and place it in cold water. If it does not spread the halva is ready.
Sprinkle the cardamom powder on top, mix in, and turn off the heat.
Transfer to the serving bowls.
Garnish with coconut flakes or slivered almonds.
Use roast pumpkin pulp of steamed and mashed pumpkin pulp in this recipe. (Refer to blog for more details)
For detailed instructions go to https://oventales.com/pumpkin-halva/ .