Pressure cook pumpkin for 1 whistle. Once cool, Scoop the pulp from pumpkin and discard the skin. Grind pumpkin pulp along with the milk, cardamom powder, saffron and sugar to smooth.
Cook sago with 1 cup water till translucent.
Pour the ground mix to the cooked sago and bring it to a boil and simmer for around 3 mins.
Add few drops of rose water, this is optional.
Heat ghee in a pan, add coconut pieces fry till golden. Add cashews and fry till slightly golden, add raisins and off the heat
Add this to kheer or gummadikaya payasam.
Variations:
Boil the milk with sago till translucent. Grate the pumpkin and add it along with sugar, cardamom powder and saffron to the boiling milk. Boil till pumpkin is cooked thoroughly
Serve kaddu ki kheer warm or cold with nuts.