Roast the seeds on a griddle till they start to splutter and take out on
just a suggestion of colour.
Remove from the pan and set aside to cool. Place a heavy-based pan on the stove.
Put in the ghee and the khoya and sauté till it appears to be of uniform consistency and looks slightly fried.
Turn off the heat; add the roasted melon seeds and leave to cool.
In another pan, warm the sugar and water together over low heat, stirring a few times till the sugar dissolves.
Make sure to not let it boil before the sugar dissolves.
Once the sugar dissolves, let the syrup boil over high heat till it thickens, Cook till a little blob dropped in cold water stays a blob---soft ball consistency.
Mix immediately with the cooled khoya mixture, stirring vigorously to blend well.
As you mix it in, it will begin to set. So, it is essential to blend it in as fast as you can.
Transfer onto the greased plate, pat to level, and leave to cool and set.
Cut into pieces of desired size using a sharp knife. Arrange in a serving dish and serve.
Can be stored in an airtight container for 8-10 days or more.