Water Melon Rind Halwa
We all like watermelon, especially in the summer, but after we eat it, we usually throw the rind away out of carelessness or because we don't know what to make with it. Today, however, I'm going to show you how to make a delicious halwa recipe using watermelon rind, which is full of vitamins and nutrients. So, instead of throwing away the rind, start making this delicious halwa—and it's sugar-free!
Ingredients
- Watermelon Rind -1/2 Kg
- Jaggery-1 cup ( 200G)
- Ghee -4 Tbsp+2 Tbsp
- Cashews -15
- Cloves-2
- Salt-pinch
- Cardamom powder-1/4 tsp
Instructions
- Grate the rind of around 1/2 kg of watermelon; you should have about 3 cups of grated rind after removing the hard outer layer.
- Since red pulp contains a lot of sugar and excess water, be sure to separate it before using it in this recipe.
- After heating the jaggery with 1/4 cup of water, strain it to get rid of any particles of dirt.
- In a pan over medium heat, toast some cashews; if necessary, add raisins and other dry fruits.
- Separate the dry fruits after roasting, then combine the grated rind with the rind water.
- Separate the dry fruits after roasting, then add two cloves. When the cloves sputter, add the grated rind and the rind water.
- After mixing everything together, cover and cook over medium heat for five to six minutes.
- Currently cooked to half, but there is still rind water, so cover and simmer for an additional five to six minutes.
- Add the cardamom powder, salt, and jaggery water. Cook over medium heat for ten minutes, stirring constantly.
- For added flavour, add additional 2 tablespoons of Ghee once the rind has fully absorbed the jaggery.
- Yummy halwa is prepared for consumption. Nobody could ever guess that this was water melon rind halwa because it looks just like kashi halwa.
- This halwa can be stored for weeks.
Video
Notes
During the halwa-making process, the flame should remain medium.
Remember to add the salt; it balances the flavour.
Use just ghee for optimal outcomes.