A Sindhi-special healthy barfi filled with ghee and dry fruits that's not simply a fabulous festive reward, but likewise an excellent way to get ready for the winters.

KHORAK

Components

1/4 cup melon seeds
2 tablespoons poppy seeds (khas khas).
3/4 cup grated dried coconut.
3/4 cup ghee.
2-3 tablespoons edible gum resin (gondh).
1 cup sugar.
1 1/2 cups coarse whole wheat flour.
2 tablespoons chopped pistachios + for garnish.
2 tbsps sliced almonds + for garnish.
2 tablespoons chopped cashew nuts + for garnish.
2 tbsps raisins.
1/2 tsp green cardamom powder.

Technique.

1. Dry roast melon seeds and poppy seeds in a non-stick pan for 1-2 minutes. Transfer it in a bowl.
2. Dry roast the dried coconut in the very same pan till it turns golden. Transfer it in another bowl.
3. Heat ghee in a kadai. Add edible gum resin and roast till they puff up. Drain on a plate and allow to cool somewhat. Transfer in a mortar and coarsely crush it with a pestle.
4. Mix together sugar and 1 cup hot water in another bowl. Keep aside till the sugar dissolves.
5. Heat the ghee that is remaining in the kadai. Include the entire wheat flour, roast for 10-15 minutes or till golden brown and fragrant.
6. Add the crushed edible gum resin, 3/4 of the melon– poppy seeds mix, roasted dried coconut, pistachios, almonds, cashew nuts, raisins and green cardamom powder and mix till well combined.
7. Slowly stir in the ready sugar syrup and immediately blend and continue to prepare for 3-4 minutes or till the mix is thick. Transfer the mixture into a burfi tin and spread it uniformly. Spray the staying melon-poppy seeds mix, garnish with pistachios, almonds and cashew nuts. Press it gently, enable the mix to cool completely and keep aside to set.
8. Cut the khorak into squares. Arrange on a serving plate. Serve.

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