Beej

Sugared Marsh Melon Seeds

VegetarianOrigin AwadhPrep 10 minutesCook 10 minutesMakes 20–25

A crisp, nutty Indian snack made of toasted melon seeds coated in a light crystalline sugar glaze.

Ingredients

100 g

nut/seed

38–50 g3–4 tablespoons

sweetener

Set a wok or kadhai over medium heat and dry-roast 100 g melon seeds for about 2 minutes.
Scatter in 3 tbsp sugar and flick 125 ml water over the pan with your fingers. Stir constantly until the sugar dissolves and evenly coats the seeds.
Spread the sugared seeds onto a plate and let them cool down completely, then transfer to an airtight container to store.

Melon seeds

Cashew nut
Use 80% of the weight, soaked in hot water 20 minutes and ground to a paste. Sweeter and richer; reduce added cream or nuts.
Almond
Use the same weight, blanched and ground. Slightly more textured and nuttier; soak if making a paste.
Peanut
Use the same weight, roasted and ground. Stronger flavour; use only where peanuts are welcome.

Caster sugar

Granulated sugar
Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.
Demerara sugar
Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.
Ground jaggery or soft brown sugar
Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.