Best out of waste! I prepared this today and I could not wait to share the recipe with you all. I have been seeing so many recipes using watermelon rind (skin). First, I was little skeptical but then I decided to give it a try and with some imagination I decided to make burfi using rind. To my great surprise, it tasted amazing! I never used rind before and I always end up throwing skin after eating watermelon. Next time, I will be thinking twice before discarding the skin. You can replace sugar and milk powder to sweetened condensed milk. You can add semolina and besan 1 tbsp each, I made it gluten free version. Except for the rind, you may find everything in your pantry.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
1½ cup watermelon rind paste
3 tbsp ghee
2 tbsp besan
2-3 tbsp sugar (as required)
1/4 cup milk powder
Small pinch of cardamom powder
Few chopped almond
Procedure
1. Remove pulp from watermelon. Use peeler to remove the top skin from the rind. Try peeling 2-3 layer of skin as it is very hard. Cut in cubes and make a paste using mixer grinder.
2. Heat 3 tbsp ghee in heavy bottom or non-stick pan. When ghee is hot, turn down the heat and add 2 tbsp besan. Cook besan stirring continuous on low heat until slightly brown and flavourful (2-3 mins).
3. Now add watermelon paste in the same pan. Cook on low to medium heat stirring frequently for around 15-20 minutes until paste changes the colour and cooks well.
4. Add 2-3 tbsp sugar based on your taste. Mix well and cook for 2-3 minutes stirring frequently.
5. Then 1/4 cup milk powder and pinch of cardamom powder. Mix well and cook for 1 more minutes.
6. Spread the cooked barfi in a greased pan/thali. Top it with chopped almond. Keep it in refrigerator for at least an hour before making pieces.
7. Cut it in desired size and serve. You can store in refrigerator for 3-4 days if it lasts!
I am sure you must be tempted to try this dessert just looking at the picture. I would highly recommend to try at least once. Please do leave a comment or let me know if you have any questions regarding this dessert. .
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Watermelon Burfi
Ingredients:
1½ cup watermelon rind paste
3 tbsp ghee
2 tbsp besan
2-3 tbsp sugar (as required)
1/4 cup milk powder
Small pinch of cardamom powder
Few chopped almond
Procedure:
1. Remove pulp from watermelon. Use peeler to remove the top skin from the rind. Try peeling 2-3 layer of skin as it is very hard. Cut in cubes and make a paste using mixer grinder.
2. Heat 3 tbsp ghee in heavy bottom or non-stick pan. When ghee is hot, turn down the heat and add 2 tbsp besan. Cook besan stirring continuous on low heat until slightly brown and flavourful (2-3 mins).
3. Now add watermelon paste in the same pan. Cook on low to medium heat stirring frequently for around 15-20 minutes until paste changes the colour and cooks well.
4. Add 2-3 tbsp sugar based on your taste. Mix well and cook for 2-3 minutes stirring frequently.
5. Then 1/4 cup milk powder and pinch of cardamom powder. Mix well and cook for 1 more minutes.
6. Spread the cooked barfi in a greased pan/thali. Top it with chopped almond. Keep it in refrigerator for at least an hour before making pieces.
7. Cut it in desired size and serve. You can store in refrigerator for 3-4 days if it lasts!
Bhavna's Food Journey 