Long time this recipe had set on my mind, and today i succeeded in making it.
I was a little hesitant to try it as the water content is high than that of pumpkin or the
As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only
regret i had was of the color as i was expecting a nice red color.I think if you use white
sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did
not add coloring ,but still got a lovely halwa color.
I ground the pulp with the seeds ,as the seeds will contribute to the taste.
So let me share this recipe with you all.
A little more time and muscle power is needed.
Do try and send in your comments
4 cups watermelon pulp
1-2 cups sugar (do check for sweetness and add more as some watermelons will be very
1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )
1 -1.5 cups ghee
a pinch of salt
1/4 tsp nutmeg powder
1 tsp.cardamon powder
Few cashewnuts fried in ghee
Heat half of the ghee in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .
Add the wheat flour mixture ,and keep on stirring for another 10 minutes.
Next add the rest of the ingredients except the ghee and keep stirring.
Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,
and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it
is the correct consistency.
Transfer to a a greased tray and allow to cool .