Melon Seed (Magaz) Burfi
Kharbuja Beej (Magaz) ki Barfi
In summer months, melons grow in abundance in India. In traditional homes, seeds are never thrown away. They are allowed to dry in the sun and then washed to remove the fibre. seeds are dried again and women of the house will often sit all afternoon peeling them with a home made bamboo tweezer. My grandmother used to do it all the time and taught us all to do the same. Unfortunately, I have given this up now-Mamta.
1 cup peeled melon seeds (you can use charmagaz, a mix of melon, water melon, pumpkin & cucumber seeds)
1 tsp. ghee or clarified butter
1 cup sugar
1/3 cup (80 ml.) water
A greased tray or platter
Heat ghee in a wok or kadhai and add melon seeds.
Fry seeds by stirring constantly, until lightly browned. Take off and place in a large, heat resistent bowl.
Boil water in a pan, add sugar and cook until a 2-3 thread syrup is obtained (when a drop of syrup is stretched between two fingers, it gives 2-3 threads).
Add to roasted seeds and mix well quickly, before it sets, and spread on a greased tray evenly. Flatten with the back of a spatula.
Allow to cool for 5-10 minutes.
Cut into small squares or diamonds and store in an airtight box.
Serve with tea or after a meal.
1 cup grated or desiccated coconut can also be added along with melon seeds.
1 cup roasted Mawa or Khoya, un-sweetened condensed milk solid, made at home or bought from Indian grocers, can be also added along with melon seeds and coconut. Sugar will then have to be increased accordingly, 1 cup sugar for each cup of ingredients.