Sift Chickpea flour (besan). Add the flour in a pan and lightly roast it over low heat till you get a nice aroma.
Sauté grated pumpkin separately for a few minutes in a pan to remove the raw smell.
Now combine flour, sautéed pumpkin, milk and sugar in a pan.
Mix it well to ensure there are no lumps.
Place the pan over medium heat and stir continuously for few minutes till the mixture starts to thicken.
Now add the ghee, simmer the heat and stir for few more minutes.
Now you'll see it bubbling and ghee leaving on the sides.
When it gets thicker, turn off the heat.
Add cardamom powder and leave it to cool down.
Transfer the content into the ghee greased plate and leave it for few minutes.
When it is still warm, sprinkle musk melon seeds on top and cut it into square
Keep it in an air tight container and store on the counter for the day or refrigerate for about a week.