A third cup sugar
Half cup water
Add these ingredients in a pot and cook to get a sticky caramel syrup.
Once you get the desired colour, remove and let it cool.
You also need:
3 tbsp milk powder
1/2 cup water
1 tbsp sugar
Ground cardamom (optional)
Half a cup pumpkin puree
Blend all these together and pour over the cooled caramel.
Cover the pot very well.
In a wide frying pan add some water and place it on medium heat stove.
Next place the covered podini pot and place it into the frying pan with water and cook.
Cook for about an hour or so, adding water into the frying pan, every once in a while.
After an hour, remove the pot and turn off the stove.
Carefully uncover the pot and check to see if it is ready, use your fingers and gently tap on the podini to see if it is firm.
Let the podini cool and then place it in the fridge for about an hour.
After an hour, gently separate the podini sides from the pot using butter knife, take a flat serving plate and place it over the pot, serving part of the plate should be facing the podini and flip the podini into the plate.
Place the podini back into the fridge until ready to be eaten.