In Rufai dergahs this dessert is often prepared during the first ten days of Muharram, the Islamic New Year.
Total time: 3-½ hours
Cooking time: 1-½ hours
Chilling: 2+ hours
4 lbs. peeled and sliced pumpkin
5 cups sugar
1 cup coarsely ground walnuts
Wash the pumpkin slices and cut them into 1" squares. Arrange the pumpkin squares in the bottom of a large pot, then sprinkle them with sugar. Continue to layer the pumpkin and sugar, then cook over gentle heat for about an hour, until the pumpkin is tender throughout. The pumpkin will give off water from its surface and moisture from within, combining with the sugar to form a rich syrup.
Transfer the pumpkin to a serving dish and pour the syrup evenly over it. Let the dish rest for at least 2 hours before serving so that the syrup is mostly absorbed. Serve with a spoonful of the remaining syrup, and garnish with ground walnuts.
from Serving the Guest: A Sufi Cookbook