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

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 (

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