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Muskmelon Seeds Burfi Recipe

Muskmelon Seeds Burfi


  • ½ cup melon seeds
  • 1 tbsp ghee (clarified butter)
  • ¼ cup khoya
  • ½ cup sugar
  • ½ cup water

Cook Time: 1 hour

Servings: 13



  1. Roast the seeds in a frying pan till they start to splutter and take them out when slightly brown.
  2. Remove from the pan & set aside to cool. Now Place a heavy based pan on the stove.
  3. Put in the ghee & the khoya and sauté till it appears to be of uniform consistency and looks slightly fried.
  4. Turn off the stove, add the melon seeds and leave to cool.
  5. In another pan, warm the sugar & water together over low heat, stir a few times till the sugar dissolves.
  6. Make sure not to boil it before the sugar dissolves.
  7. Once the sugar dissolves, let the syrup boil over high temperature till it thickens, Cook till a little blob dropped in the cold water stays a blob soft ball consistency.
  8. Now, Mix that immediately with the cooled khoya mixture, stirring vigorously to blend well.
  9. As you mix it in, it will start to set. So, it is important to blend it in as fast as you can.
  10. Transfer onto the greased plate, pat to make it level, & leave to cool and set.
  11. Cut into pieces of the desired size using a knife. Arrange in a serving dish & serve.
  12. It can be stored in an airtight container for about 8-10 days or more.


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