Most of us are a complete desi at heart. We like digging into traditional food items that we have always been enjoying since childhood. One such sweet delight happens to be halwa. It is usually prepared for festivities or other happy occasions. However, if you are craving halwa in this scorching summer heat, treat your sweet tooth, with a unique and delicious watermelon halwa. This should be your go-to fruit this season. Watermelon is scrumptious, hydrating, and loaded with various health properties. Give it a nice, drool-worthy sweet twist, and make a delectable halwa out of it. Chef Kunal Kapur shared the recipe on Instagram.
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Here are the ingredients required for Chef Kunal Kapur’s watermelon halwa:
Watermelon Rind – 3 large wedges
Ghee – 2-3 tbsp
Suji (semolina) – 1 tbsp
Besan (gram flour) – 1 tbsp
Sugar – ½ cup
Cardamom powder – ½ tsp
Nutmeg Powder – a pinch
Milk – 1 cup
Almonds and pista – A handful
How to make watermelon halwa?
1) First of all, remove the outer thick green layer of the watermelon using a peeler. Then again, repeat the process and eliminate another layer just beneath the green layer. Roughly chop the rind and add it to a grinder. Convert it all into a paste without using water.
2) Heat some ghee in a pan. Add suji, besan and cook on low flame till they turn brown. After that, add the melon rind puree and cook it till it thickens. This should take about 15-20 minutes. Add sugar and cook again for 10 minutes. For added flavour, add cardamom powder, nutmeg powder and milk.
3) Cook for another five minutes and remove from heat.
4) For garnishing, you can use almonds and pista. Serve hot.
Take a look at the video here:
To beat the heat this summer, you can refer to another recipe by chef Kunal Kapur — malai kulfi. This special treat is associated with a sense of childhood nostalgia in addition to its flavours. Many people associate kulfis with memories of running behind bicycle-riding sellers on hot summer afternoons or evenings. Nostalgia apart, a dinner followed by kulfi completes the meal experience as well. So, refer to chef Kunal Kapur’s recipe to make smooth, buttery, and sweet kulfis.
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