Pressure cook the Pumpkin until it becomes soft and mushy. In a saucepan, heat the olive oil and sauté onion and garlic. Add mashed pumpkin into it and season with cumin and white pepper.

Place a cup of water in a pan on the stove and turn up the heat to bring it to a boil.
Slowly add 2-3 drops of coconut oil to a mixture of grated coconut, cacao powder, and flour from ragi. Stir the mixture constantly to combine the ingredients evenly.
When the mixture is cooked, it should separate from the pan.
Once the mixture has steamed, carefully transfer it to a tray or plate that’s been greased with a small amount of oil.
Cool the mixture and cut it in squares.

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