Khorak | खोरक | Diwali Special | Diwali Recipe | Sindhi Recipe | Sanjeev Kapoor Khazana
A Sindhi-special 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.
KHORAK
Ingredients
¼ cup melon seeds
2 tbsps poppy seeds (khas khas)
¾ cup grated dried coconut
¾ cup ghee
2-3 tbsps edible gum resin (gondh)
1 cup sugar
1½ cups coarse whole wheat flour
2 tbsps chopped pistachios + for garnish
2 tbsps chopped almonds + for garnish
2 tbsps chopped cashew nuts + for garnish
2 tbsps raisins
½ tsp green cardamom powder
Method
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 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 slightly. 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. Add the whole wheat flour roast for 10-15 minutes or till golden brown and fragrant.
6. Add the crushed edible gum resin ¾ of the melon – poppy seeds mixture roasted dried coconut pistachios almonds cashew nuts raisins and green cardamom powder and mix till well combined.
7. Slowly stir in the prepared sugar syrup and immediately mix and continue to cook for 3-4 minutes or till the mixture is thick. Transfer the mixture into a burfi tin and spread it evenly. Sprinkle the remaining melon-poppy seeds mixture garnish with pistachios almonds and cashew nuts. Press it lightly allow the mixture to cool completely and keep aside to set.
8. Cut the khorak into squares. Arrange on a serving plate. Serve.
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