Well how difficult can that be! Unlike some desserts where you need to check for the consistency, the shape, the firmness etc, Kasi halwa has no such issues. Just mix all the ingredients together , keep on a hard bottomed pan on a slow fire and watch for the smooth texture.
Grated white pumpkin to be sauteed lightly .
Add the pinch of kesar colour and keep stirring after adding sugar.
No need to add water to cook the grated pumpkin as it will be little watery when you grate the pumpkin and that is enough to cook the pumpkin together with the sugar.
Adding water will only delay the preparation and the taste will not be good either.
Adding less sugar than suggested is optional .
If you find it cumbersome to peel the pumpkin and grate individual thick wedges, you can simply chop them to small pieces and use the blender to mash them very lightly.
Do not puree the pumkin as it tends to get watery.