Muskmelon Halwa

Servings: 9-10 pieces

Ingredients:

Content	Quantity	Comment
Muskmelon	1 medium	Fully ripe
Jaggery	1 heaped cup
Water	½ cup
Vanilla essence	2-3 drops
Ghee	½ tsp + ½ tsp	To cook + To grease

Method:

Peel and cut the muskmelon into small pieces and mash well. Set aside. Combine jaggery and water in a heavy bottom pan on medium flame and cook till jaggery melts completely. Strain the syrup to remove any impurities. Add the mashed muskmelon, vanilla essence. Mix and cook on medium flame while stirring continuously.

When little water is left behind, add ghee and mix. Cook for a minute more. (You can cool and consume the halwa at this stage especially if you are feeding for kids / babies).

Continue cooking till all the water dries up and halwa starts leaving the sides of the pan and forms a single lump. Remove it to greased plate and spread. When it is warm. Grease your palms with ghee and roll into small balls.

Serve.

Note:

• Do not refrigerate the halwa as it will become hard after all water is dried up.
• This halwa chewy in texture.

Tip:

You can spread the halwa on a butter paper. Roll it using a rolling pin to get a smooth texture (do not roll it too thinly) and cut into pieces while hot (cutting will be difficult once it cold). Serve when it gets cold.