Roast the muskmelon seeds in the heated vessel, stirring frequently. Once all the seeds are swollen and you get a nutty aroma, remove and set aside to cool.
Add another tablespoon of ghee, melt and add the dried coconut slivers. Roast till the coconut slivers have browned. Drain and set aside.
Grease a 10 inch baking tray or plate with melted ghee.