Heat the oil in a heavy-based pan, add the mashed pumpkin and cook for 3-4 minutes, stirring occasionally.
Add the Billington’s Golden Caster Sugar, salt, cardamom and cook for a further 4 minutes until the mixture becomes really dry and darker in colour, stirring often to stop the sugar from burning.
Remove from the heat and then stir in the rosewater, pistachios and almonds.
Cool the halwa mixture slightly, then spoon it into glasses and serve warm.
Just before serving, sprinkle each dessert with toasted coconut and spoon over some coconut yoghurt. Garnish with fresh mint and serve.