Method
Roast the seeds on a griddle till they start to splutter and take out on
just a suggestion of colour.
Remove from the pan and set aside to cool.
Place a heavy-based pan on the stove.
Put in the ghee and the khoya
and sauté till it appears to be of uniform consistency and looks
slightly fried.
Turn off the heat; add the roasted melon seeds and leave
to cool.
In another pan, warm the sugar and water together over low
heat, stirring a few times till the sugar dissolves.
Make sure to
not let it boil before the sugar dissolves.
Once the sugar dissolves, let
the syrup boil over high heat till it thickens.
Mix immediately with
the cooled khoya mixture, stirring vigorously to blend well.
As
you mix it in, it will begin to set. So, it is essential to blend it in
as fast as you can.
Transfer onto the greased plate, pat to level, and
leave to cool and set.
Cut into pieces of desired size using a sharp
knife. Arrange in a serving dish and serve.
Can be stored in an airtight
container for 8-10 days or more.
Key Ingredients: Melon Seeds,
Clarified Butter,
Khoya,
Sugar
