Heat a sauce pan on medium/medium-low heat.
Add 1 tablespoon of ghee. Roast cashew nuts and raisins and keep aside for garnish.
Add coconut pieces and fry until slightly brown and aromatic. transfer to a plate and set aside for garnish.
To the same sauce pan add, the rest of the ghee and pumpkin puree. Fry the puree for 3-4 minutes.
Add the jaggery and mix well. Cook for 4-5 minutes until all the jaggery is absorbed and the color turns slightly darker brown.
Add thin coconut milk; cover and cook for 8-10 minutes. Do not leave unattended. Make sure it does not burn. Pumpkin puree spatters when heating, be careful.
Lower the temperature. Wait for a few seconds for the puree to settle down before opening the lid. [Note: this is to make sure that puree does not spatter on your hands]
Add the thick coconut milk to get the desired consistency. Using the entire 1 cup of thick coconut milk gives you a runny pudding. For a ticker pudding, add ½ cup and then if required add more. [Note: If you are using fresh coconut milk, remove from heat as soon as you ad the thick coconut milk. This will prevent it from curdling or turning grainy]
Add the cardamom powder and mix.
Remove from heat. Add the garnishes reserving some for while serving.
Serve warm or chilled.