Pumpkin burphy

 Pumpkin 500 grams, remove skin, cubed and steam cook. Smash it into puree.
Sugar 300 grams, dried fruit mix 50 grams, ( mix of raisins, black currents, dates and cherries ).
Ghee 50 grams, fried semolina 2 tbsp., full cream milk 1 cup.
Heat sugar in a thick bottom non sticky wok, add ghee, milk and pumpkin puree, stir till the mix in low flame till it thickens and get separated from the sides of the wok. Add semolina and dried fruits, stir till it get thickens more. Transfer into a shallow tray brushed with ghee and spread evenly with the bottom of a spoon. Allow to cool. Cut into desirable shapes and serve.