2 cups + 1
4 1/2 cups
1 1/2 cups
Melon seeds (magaz)
Soak arrowroot in four cups of water for half an hour. Remove excess water from top.
Grease a tray or a thali. Soak tartaric acid. Mix sugar with half its quantity of water and cook to make syrup. Add tartaric acid and cook till it reaches one string consistency. Add edible orange colour to the syrup and mix.
Add arrowroot little by little and cook stirring continuously. Meanwhile roast melon seeds in another pan. Add cashewnuts, almonds and pistachios and roast till a nice aroma is given out.
When the arrowroot begins to thicken, add ghee, a little at a time, and cook stirring continuously till all the ghee has been incorporated. When the mixture begins to form into a ball add three fourths of the roasted nuts and mix.
Pour onto the greased tray or thali and spread. Smoothen the top. Sprinkle the remaining nuts on the top. Cool slightly and cut into diamonds or squares.
Separate the pieces when cooled and serve.