Khorak

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. 

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