Watermelon Rind Halwa | Tarbooj Tokku Halwa

I love watermelon and forward for the season to set in. Years back the season starts during March or little later. But off late you can see the fruits by February itself. There is a street near our home, where people sell these in huge piles on both sides of the road. It's almost like you literally ride through a watermelon field. Daddy, whenever we pass that street, calls it the melon street, a tribute to the Milan City.

When the season is on, you won't find anybody eating anything else. The roads will be full with people on their way back home, and whatever they do, standing on the roadside carts, eating those smartly chopped slices. And during such seasons, Athamma starts thinking what new dish she can make with those watermelon. Of course, she did that spice powder with the seeds. She wanted to make something with the rind. She once made a curry with it, unfortunately she didn't remember the ingredients that went in and I have just the picture.

Anyway coming to this recipe, she saved up those rinds when we ate the red fleshy part. Finally when she had enough, she made this halwa. Halwa is something we make quite often with various ingredients. I have about Halwa Recipes. And I so glad to add another to the list.



Ingredients Needed:

Watermelon rind - 1 cup
Watermelon juice - 1/2 cup
Sugar - 1/2 cup
Ghee - 2
Cashew powder - 2 tsp
Cardamom a pinch

Method to prepare:

Make watermelon juice with the red flesh.

Grind watermelon rind using very little water.

Heat a pan with ghee and fry cashew powder. When it gets done in couple of minutes, add the watermelon rind paste, roast well for couple of minutes in high flame. Keep stirring well.

Once the paste is cooked well, add the sugar and stir everything together. Then add the water melon juice and bring it to boil. When it starts to thicken and leaving the sides, reduce the flame and simmer for 5 minutes. Make sure you stir the halwa well.

The halwa is done when you see that glossy look on the top.


Notes: I did not use the hard outer green skin, I scooped all the white portion almost digging into the green part, leaving out just the outer green skin.


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