Firstly, Heat ghee in a pan/kadai.
Now add mawa or khoya into the pan/Kadai and roast it on a low flame till it turns light brown in color.
After that remove it on a plate and let it cool down.
Further, take a plate or a tray and grease it with little ghee.
Heat a nonstick pan and put melon seeds into the pan.
Roast these melon seeds till it turns light brown in colour.
If the seeds start to pop out of the kadai or pan while frying, cover it using a plate or lid in one hand and keep stirring the seeds using a spoon in the other hand.
Now switch off the gas.
Now remove it on a plate and let it cool down.
After that, grind them into a coarsely powder and keep it aside.
Now heat a pan/kadai again and add sugar and water to make syrup (chashni).
Make the syrup with a thick consistency. it should set as soon as it is poured on a plate.
You can check the consistency of the sugar by taking a drop between your fore finger and thumb. if it is too sticky and sets quickly between your fingers, then your sugar syrup is ready.
Now switch off the flame.
Continue to stir the syrup to cool it down.
As soon as it cools down and starts to set, start putting the mawa, musk melon seeds powder into it and mix it well.
Now also add cardamom powder into the mixture and mix well.
Further, move this mixture into a greased tray and spread it evenly.
Now garnish the mixture with some melon seeds.
It takes around 24-28 hours for the barfi to set properly.
Once it is set, cut into small pieces with desired shape and size.
Finally, your delicious ming burfi or khoya meeng burfi is ready to be served.
You can go ahead and store them in an airtight container inside the refrigerator and enjoy them whenever you like.