Melon rasayana

Friday - - Leisure Food -

(serves 6)

Prep time: 10 mins, plus chill­ing time In­gre­di­ents 225g 225ml 2 tbsp half 2 hand­fuls hand­ful Method 1. Place the melon in a deep bowl. Us­ing your fin­gers, crush it slightly to break the pieces and en­sure its juice be­gins to ooze. Add co­conut milk and su­gar. Mix well. Stir in pome­gran­ate seeds and chill un­til ready to serve. To serve, place a ta­ble­spoon of crushed ice in the bot­tom of the serv­ing bowls or glasses and top with the melon. Sprin­kle over flaked al­monds and serve cold.

Recipe from In­dian Food made easy pub­lished by Quadrille.


3. peeled Charentais melon, finely diced fresh or canned co­conut milk su­gar, or to taste (de­pend­ing on sweet­ness of melon) pome­gran­ate, seeds only crushed ice flaked al­monds, lightly roasted

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