Pumpkin with high water content can ruin texture so choose firm pumpkin.
Roasting grated pumpkin in ghee enhances the flavor and reduces rawness.
Too much milk or water can make it longer to cook halwa so add liquids gradually.
Be careful when adding flavors like cardamom, nutmeg, or saffron as too much can overpower the natural taste of pumpkin.
Adding jaggery too soon can curdle the milk so always add jaggery at the end when halwa is thickened.
Stirring helps in keeping the halwa from burning and sticking to the pan.
Roasted cashews, almonds, and raisins gives a nutty and rich flavor to halwa.