Extraction of  milk from wheat: 

Soak 4 cups of wheat overnight. Grind it with water. Extract the milk using a piece of cloth. Again grind the same mixture to extract more milk. Keep the milk extract aside for 2 hours.  Decant the excess water seen on top. Now measure the amount of thick milk in hand. 

Preparation of Sugar Syrup :

Heat sugar and water in the ratio of 1:1. Stir until it becomes thick (Kambi Pagu) Take a thick bottomed Kadai, pour sugar syrup and heat it. Add the extracted thick wheat milk and start stirring. Add some ghee and keep stirring. Simultaneously boil some water. When the mixture becomes thick add some boiling water to it and keep on stirring. Keep on adding ghee and little water until you are sure the halwa is well cooked. Add kesari powder, saffron, and cardamom powder. Keep on stirring. Initially all the ghee will be absorbed but when they start to separate from the halwa remove it from the flame and set aside. Decorate with roasted cashew nuts and saffron strands. 

Soak grated pumpkin in milk for 2 hours. Filter the pumpkin chunks from milk. Add some ghee in kadai and fry the soaked pumpkin. Slowly add the milk to pumpkin chunks. Stir in low flame. Start adding ghee and stir till the halwa becomes tender. Add sugar and stir for a while, then add khoa and keep on stirring. When the ghee starts to separate remove from flame. Decorate it with cashew nuts and raisins.