Advertisment

Khorak

A Sindhi-speciality - healthy barfi loaded with ghee and dry fruits that’s not just a fabulous festive treat, but also a great way to get ready for the winters.

New Update
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

  1. Dry roast melon seeds and poppy seeds in a non-stick pan for 1-2 minutes. Transfer them into a bowl. 
  2. Dry roast dried coconut in the same pan till it turns golden. Transfer it into another bowl.
  3. 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.
  4. Take sugar in a bowl, add 1 cup hot water and set aside till the sugar dissolves.
  5. 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. 
  6. 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. 
  7. 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.  
  8. Cut the khorak into squares. Arrange on a serving plate and serve. 
Advertisment