Invite to Day 7 of our exploration of 'Diwali Thali'!.
Today, we're excited to provide the delicious 'Khorak,' a Sindhi-special healthy barfi loaded with ghee and dry fruits! This wonderful reward is the perfect way to conclude our Diwali Thali series, adding a memorable touch to your celebrations. Thank you for joining us on this delicious journey!.

KHORAK.

Active ingredients.

1/4 cup melon seeds.
2 tbsps 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 entire wheat flour.
2 tbsps chopped pistachios + for garnish.
2 tbsps chopped almonds + for garnish.
2 tablespoons sliced cashew nuts + for garnish.
2 tbsps raisins.
1/2 tsp green cardamom powder.

Approach.

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 pipes 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 warm water in another bowl. Keep aside till the sugar liquifies.
5. Heat the ghee that is remaining in the kadai. Add the whole wheat flour, roast for 10-15 minutes or till golden brown and aromatic.
6. Include 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 right away mix and continue to cook for 3-4 minutes or till the mix is thick. Transfer the mix into a burfi tin and spread it evenly. Sprinkle the remaining melon-poppy seeds mix, garnish with pistachios, almonds and cashew nuts. Press it lightly, enable the mixture to cool totally and keep aside to set.
8. Cut the khorak into squares. Arrange on a serving plate. Serve.

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