Using a kitchen grater, start by grating the Caulilini until you have about 4 cups of grated Caulilini.
Melt the ghee in a large saucepan, and add the Caulilini. Sauté the Caulilini for about 7-8 minutes or until it softens.
Add the sugar, and cook for another 3 minutes. Add the milk, cinnamon, and cardamom, and allow the mixture to slowly boil until all of the milk has evaporated.
Add a pinch of salt, stir, and taste the mixture. Add more salt or sugar depending on your taste.
To serve, spoon the pudding into small serving bowls. Top with toasted pistachios and orange segments, for garnish.