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Tarbooj ke Chilke ka Halwa

Team AckoFeb 8, 2024

Tarbooj ke Chilke ka Halwa is made from the white rind present in the watermelon, which we usually discard while consuming the red sweet portion. The peel of the fruit is also filled with nutrition. This halwa is very yummy and filled with flavour too. Children really rend to enjoy this because of the sweetness and its really easy to make.

Contents

Ingredients to make Tarbooj ke Chilke ka Halwa:

Watermelon rind - 600 grams, khoya - 200 grams, sugar - 200 grams, green cardamom - 5 to 6, cashews - 20-25, desi ghee - 2 tbsp

Steps to make Tarbook ke Chilke ka Halwa:

1. Start off by peeling the white rind for the green colored rind and place it in a separate bowl. Then grate this white rind finely.

2. Next, heat 1 tsp ghee in a pan and add the grated rind To it then cover and let it simmer for 5 minutes.

3. Stir the rind and check after 5 minutes. If it's still not cooked, then cover again and cook for another 5 minutes. Check and continue cooking until the rind turns soft. This will take at least 15 minutes.

4. When there is moisture in the rind mixture evaporated completely, then add sugar to it and mix well. Cover the pan again and let it simmer on low flame until the sugar dissolves completely.

5. Heat 1 tsp ghee in another pan and add mawa into it. Stir continuously and sauté the mawa on medium flame till you see slight change in color. Turn off the flame and transfer the mawa to another bowl so that it cools down.

6. Now that the moisture from halwa has evaporated completely, add roasted mawa, cashews, and cardamom powder to it.

7. Stir to mix everything well and keep the flame low.

The halwa is now ready and done. Transfer it to a serving bowl and garnish with some chopped cashews. Preferably, serve warm.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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