Scoop out the inside of the pumpkin properly along with the seeds.
Grate the pumpkin and drain all the water. Set aside.
Melt 2 tbsp of ghee in a large pan and fry the chopped cashews and almonds until golden brown and keep it aside.
Add another 4 tbsp of ghee.
Add grated pumpkin and saute for few minutes.
Add saffron and milk.
Now simmer over low heat until the pumpkin gets cooked and the milk is absorbed completely.
Add sugar and mix well. (Ensure that the pumpkin gets fully cooked before adding sugar).
Cook until it starts to glisten.
Now add the remaining ghee, cardamom powder, roasted almond and cashew.
Cook until the halwa starts leaving the sides of the vessel stirring in between.
Turn off the stove and serve hot or warm.
Notes
If you want you can also add khoya to it to.
If you don't want to use milk then you can avoid it.
You can also chop the pumpkin rather then grating it.