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Watermelon Halwa Recipe (Or, How to Use Watermelon Rind)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Watermelon Halwa

Watermelon Halwa

Watermelon halwa is a delicious pudding-like Indian dessert that is prepared with the white pulp of the watermelon rind. Usually, this white pulp is discarded, but it turns out that it is rich in nutrients. Although it doesn't have much flavor by itself, it can be used to prepare a variety of different dishes like sabzi, curry, pancakes, chutney, pickle, tutti-frutti, dosa, and more.

Try this dessert and share your experience in the comments below.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

5-6 servings

Ingredients

  • 1 kg watermelon rind, green skin removed
  • 200 ml milk
  • 150 grams sugar
  • 2 tbsp suji (semolina)
  • 2 tbsp besan (gram flour)
  • 3-4 tbsp fresh malai (milk cream)
  • 5-6 tbsp desi ghee (clarified butter)
  • 1 tsp cardamom powder
  • 8-10 almonds, slivered
  • 8-10 pista (pistachios), slivered

Instructions

  1. Remove the red watermelon fruit and set aside. Peel away the tough outer green skin of the rind, and then chop the white pulp into small pieces. Finely puree these pieces in a blender and set aside
  2. Heat 3-4 tbsp desi ghee in a pan on medium heat. Add the besan and suji and roast until they become aromatic and change in colour.
  3. Add the watermelon rind puree and milk to a kadahi. Cook on medium heat until the milk dries up, about 10 minutes, stirring continuously.
  4. Add the sugar and mix well. Stir until it dissolves; then cook until the water almost dries up.
  5. Add the malai, cardamom powder, and chopped nuts, saving some for garnishing. Stir-cook till the water dries up again.
  6. Add 2 tbsp desi ghee and stir-roast the halwa until the ghee separates out.
  7. Transfer to a bowl and garnish with the remaining nuts.

Watermelon Halwa Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 16, 2020:

Thank you for your input, Miebakagh.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on June 15, 2020:

What I have to share to this is that the 'white' helps break fat in the body.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on June 15, 2020:

What I have to share to this is that the 'white' helps break fat in the body.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 15, 2020:

Thanks for appreciating the recipe, Peggy.

Peggy Woods from Houston, Texas on June 11, 2020:

How brilliant to use the white parts of a watermelon in a recipe like this. Thanks for the idea!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on June 08, 2020:

Rajah, it is very much appreciated.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 07, 2020:

Thank you, Miebakagh.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on June 07, 2020:

Rajah, thanks. I've been telling any person that cares to listen that the whites of the water melon is important nutrient. This is a nice and nutritious desert.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 05, 2020:

Doris, the semolina can be skipped altogether. The purpose of adding semolina was to give a bit of a grainy texture to the halwa. The dish can be prepared without the semolina too. Hope you can try it out now. Thanks.

Doris James MizBejabbers from Beautiful South on June 05, 2020:

Rajan, our cook (my husband) was interested in this recipe until he found that it had wheat in it. Could cornstarch be substituted for the semolina? I have Celiac is why I'm asking. I looked up beson gram flour, and I'm fine with chickpeas (garbanzo beans). I can buy it at my drugstore (the health food section) much cheaper than I can buy it online. Thanks.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 04, 2020:

Thank you, Flourish.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 04, 2020:

The white part of the melon takes too on the flavour of the ingredients put in it and it tastes divine. Thank you for the visit, Doris.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 04, 2020:

Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 04, 2020:

Thank you, Bill.

FlourishAnyway from USA on June 04, 2020:

I have never heard of a recipe that uses the white part of the rind. Very interesting!

Doris James MizBejabbers from Beautiful South on June 04, 2020:

That looks like an interesting something to do with the white part of the melon that I feed to my chickens. Like a cucumber, it was made to absorb other flavors.

Pamela Oglesby from Sunny Florida on June 04, 2020:

I have never had anything quite like this but it sounds good. Thanks for sharing another very good recipe.

Bill Holland from Olympia, WA on June 04, 2020:

I'm not a total lost cause. I would eat this. :)