Go Back

5 from 1 vote
Print Pin

Ingredients

  • 1 cup + 1/4 Watermelon rind peeled and cubed
  • 1 cup of hot milk
  • 1/3 cup Sugar
  • 2 tablespoon + 1 teaspoon Ghee
  • Pinch of Cardamom powder
  • 4 Cashews
  • 4 strands of saffron

Instructions

  • Firstly remove the pink watermelon flesh completely from the rind and save it aside
  • Use a peeler, remove the green outer skin and discard
  • Grind the rind without adding water. I ground it into a coarse mixture. Avoid making them paste
  • Add ghee and heat in low- medium flame
  • When ghee turns hot, add cashews and roast till they turn golden brown. Turn off the stove and Transfer
  • Add ground watermelon rind and turn on the stove
  • Sauté well till the moisture in the ground rind evaporates
  • Furthermore, add hot milk and saffron; mix well and cook till it thickens and comes together
  • Add sugar, and cardamom powder and mix well
  • After adding sugar halwa loosen up. Mix well and cook till it thickens
  • Furthermore, add roasted cashews and mix well
  • finally, add ghee and fried cashews give a quick mix, and turn off the stove. Move the pan aside and transfer. Serve warm

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Make sure the watermelon rind is not spoiled. Always peel the green skin completely and also make sure the rind is without any traces of watermelon flesh
  2. you can grate watermelon rind and prepare halwa. I prefer grinding as it saves time and effort for grinding. If you are grating rind, increase milk
  3. grind according to your preferred texture. The way you grind will alter the halwa texture. I prefer fine coarse grinding
  4. Milk gives the best flavor for the halwa so I would recommend that. You can also prepare halwa without milk. instead of milk, you can add khoya or condensed milk. Adjust sugar according
  5. Always use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown
  6. Cook till halwa thicken and leave the side of the pan. Halwa turns thick even after turning off the stove so avoid cooking for a long time. That will alter the halwa texture
  7. if you keep halwa in the same pan it thickens and alters the texture so always transfer immediately
  8. You can add food color to the Halwa. I have used a pinch of saffron as it gives nice color and taste
  9. Since we added milk refrigerate the halwa. refrigerated halwa stays good for 3-4 days. Halwa tastes best when served Warm so microwave before serving
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!