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| Main ingredients | Melon seeds, Poppy seeds, Dried coconut, Ghee, Edible gum resin, Sugar, Whole wheat flour, Pistachios, Almonds, Cashewnuts, Raisins, Green cardamom powder |
| Cuisine | Sindhi |
| Course | Mithais |
| Prep time | 3-4 hours |
| Cook time | 35-40 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup melon seeds
- 2 tablespoons poppy seeds (khuskhus)
- ¾ cup grated dried coconut
- ¾ cup ghee
- 2-3 tablespoons edible gum resin (gondh)
- 1 cup sugar
- 1½ cups coarse whole wheat flour
- 2 tablespoons chopped pistachios + for garnish
- 2 tablespoons chopped almonds + for garnish
- 2 tablespoons chopped cashewnuts + for garnish
- 2 tablespoons raisins
- ½ teaspoon green cardamom powder
Method
- Dry roast melon seeds and poppy seeds in a non-stick pan for 1-2 minutes. Transfer them into a bowl.
- Dry roast dried coconut in the same pan till it turns golden. Transfer it into another bowl.
- Heat ghee in a kadai, add edible gum resin and saute till they puff up. Drain on a plate and allow to cool slightly. Transfer into a mortar and coarsely crush it with a pestle.
- Take sugar in a bowl, add 1 cup hot water and set aside till the sugar dissolves.
- Heat ghee that is remaining in the kadai, add whole wheat flour and saute, stirring continuously, for 10-15 minutes or till golden brown and fragrant.
- Add the crushed edible gum resin, ¾ of the melon seeds-poppy seeds mixture, dried coconut, pistachios, almonds, cashewnuts, raisins and green cardamom powder and mix well.
- Slowly add the sugar syrup and mix immediately and continue to cook for 3-4 minutes or till the mixture is thick. Transfer the mixture into a burfi tray and spread it evenly. Sprinkle the remaining melon-poppy seeds mixture, pistachios, almonds and cashewnuts and press them lightly. Allow the mixture to set and cool completely.
- Cut the khorak into squares. Arrange on a serving plate and serve.
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