Dried Nuts and Melon Seeds Toffee

Name: Dried Nuts and Melon Seeds Toffee (Gajjac)
Cuisine: India
Ingredients: 1 teaspoonful fresh lime juice; ½ oz (15 g) cashew nuts (kaju); ½ oz (15 g) almonds (badam); ½ oz (15 g) almonds (badam); ½ oz (15 g) kernels of melon seeds (giri kharbuza)—optional; ½ oz (15 g) walnuts (akhrot ki giri); ½ oz (15 g) walnuts (akhrot ki giri); ½ oz (15 g) cashew nuts (kaju); 6 ozs (170 g) castor sugar (cane sugar with very fine granules); 6 ozs (170 g) castor sugar (cane sugar with very fine granules); 1 oz (30 g) pistachio nuts; ½ oz (15 g) kernels of melon seeds (giri kharbuza)—optional; 6 green cardamoms (illaichi); 6 green cardamoms (illaichi); ½ oz (15 g) butter or ghee; ½ oz (15 g) butter or ghee

Gajjac

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Gajjac is an Indian version of nut toffee and is very attractive because of the large quantity of nuts it contains. Its advantage over the toffee prepared in the West is that it is crisp.

Ingredients

½ oz (15 g) almonds (badam)
½ oz (

Asia
India
Dessert
Gluten-free
Vegetarian

Method

Remove the raw flavour from the nuts and kernels by roasting them lightly on a hot griddle (tawa). Pass them through a grinder or chop them finely with a sharp knife. Boil the sugar with 1 dessertspoonful water and ½