Melon Seed and Coconut Paag

Heat 1 tbsp ghee in a pan over medium-low heat.

Add the melon seeds and cook, stirring continuously, until they puff up and slightly change color, about 3 minutes.

Keep the heat low to medium so the seeds puff up nicely without burning.

Remove the roasted seeds from the pan and transfer to a plate.

Heat another 1 tbsp ghee in the pan over medium-low heat.

Add the grated dry coconut and cook, stirring continuously, until lightly fragrant and slightly golden, about 2 minutes.

Transfer the roasted coconut to the same plate with the melon seeds.

Grease a shallow metal tray or plate with a little ghee and set aside.

Coarsely crush the white pepper using a mortar and pestle.

Add 2 tbsp ghee, 2 tbsp water, and the jaggery to the pan.

Cook over low heat, stirring occasionally, until the jaggery melts completely, about 3 minutes.

Once the jaggery melts and begins to bubble, boil for 2 minutes until foamy.

Turn off the heat and strain the hot syrup through a mesh sieve into another pan to remove impurities.

Return the syrup to low heat and warm briefly until thick and glossy.

Do not overcook the syrup, or the paag will become hard instead of soft.

Reduce heat to very low and stir in the roasted melon seeds, roasted coconut, crushed pepper, and cardamom powder until well combined.

Turn off the heat and immediately pour the mix onto the prepared greased tray.

Spread the mixture evenly using a spatula.

Let the paag cool at room temperature until warm to touch, about 15 minutes.

Then 15 min of waiting

Cut into square pieces using a sharp knife while still warm.

Allow the paag to cool completely and set, about 2 hours.

Then 120 min of waiting

Briefly warm the bottom of the tray over low heat for 10 seconds to loosen the pieces, then gently lift them out.