Grease a square plate with ghee and keep it aside.

Sift besan flour. Add the flour in a pan on low flame for 2 minute and lightly roast it. Keep stirring.

Saute grated pumpkin and coconut for few minutes in a pan so that the raw smell leaves from it.

Now combine besan flour, sauted pumpkin-coconut, milk, melted ghee, sugar in a heavy bottom pan and mix it well to ensure there are no lumps.

Place the pan on the gas stove on low flame and stir continuously for few minutes.

Now you'll start seeing it bubbling and ghee leaving on sides. Add cardamom powder and when it gets thicker 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 pieces.

When it cools down, keep it in an air tight container.