Watermelon Halwa

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Watermelon Halwa 


Recently I saw this halwa preparation in Laughter Chef Show and couldn't stop myself preparing this delicious sweet. Even though the recipe was not mentioned, I got a rough idea of preparing this delicious sweet.

Watermelon pulp is blended and cooked down with ghee, sugar, and aromatics to create a jelly-like texture. 

Believe me, I prepared this dish only within 15 minutes!

Only 5 ingredients are used here and just 2 tbsp ghee is used for the preparation. 

No artificial food colour is used in this recipe. 

Please note:

The cup used here for the measurement is 200 ml cup. 

Here I have used less sugar. You can use as per your choice. 

Here I used only 2 tbsp ghee. You can use as per your taste. 

Use dryfruits as per your choice. I used only cashew nuts and melon seeds. 

This dish is the best choice for a dessert or for any celebration treat. 


Here is the recipe:

Ingredients:

  • 1 cup fresh watermelon juice 
  • 1/2 cup sugar 
  • 1/2 cup cornflour 
  • 2 tbsp ghee
  • Few Dryfruits 
  • 1/4 tsp cardamom powder
 

Method:


I used 1/4th piece of watermelon for this recipe.  


Chop watermelon, remove all the seeds and blend it in the grinding jar. I got 1 cup juice after blending. 


Add this juice to the cooking pan, add sugar, cornflour, pinch of salt. Keep stirring on a medium flame for 2-3 minutes. 

You get this thick paste. 

Add dryfruits and 1 tbsp ghee, mix well. Cover and cook on a slow flame for 2 minutes. 
Add 1/2 tbsp ghee again and mix well. Cook for 2-3 minutes . 
Add 1/2 tbsp ghee again and cook for another 3-4 minutes. Add cardamom powder. Mix well. 


You will find this thick , glossy halwa paste. 
Pour this into a greased pan and spread well. 

Sprinkle few dry fruits if you wish. 
Delicious, glossy, super yummy watermelon halwa is ready. 

Cool for 1 hour and cut into required size pieces. 

Yummy halwa pieces are ready to relish. 
It's soft, jelly-like, chewy and super yummy!

Try this delicious recipe and enjoy with your loved ones. 

Thanks a lot for visiting my blog. 

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