Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
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.
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- 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
- 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
- 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.
- Add the watermelon rind puree and milk to a kadahi. Cook on medium heat until the milk dries up, about 10 minutes, stirring continuously.
- Add the sugar and mix well. Stir until it dissolves; then cook until the water almost dries up.
- Add the malai, cardamom powder, and chopped nuts, saving some for garnishing. Stir-cook till the water dries up again.
- Add 2 tbsp desi ghee and stir-roast the halwa until the ghee separates out.
- Transfer to a bowl and garnish with the remaining nuts.
Watermelon Halwa Recipe
© 2020 Rajan Singh Jolly