Heat ghee in a pan. Add the amaranth flour and roast on low flame for 1 minute.
Add ½ cup warm water and stir to avoid lumps.
Add pumpkin puree and mix well.
Cook the porridge for 2-3 minutes. Add more water if required to adjust the desired consistency.
Flavor the porridge with cinnamon powder and turn off the flame. Serve the porridge warm.