Halwai December 12, 2019


• 1 – medium muskmelon
• 3/4 cup – sugar, powdered
• 1/2 packet – china grass
• 1/2 cup – water


  1. Peel, deseed and blend muskmelon in an electric mixie.
  2. Grind to a pulp and stir in sugar, till dissolved. Keep aside.
  3. Crush china grass and dissolve in water. Keep aside to soak.
  4. Gently heat china grass over low heat, stirring continuously and slowly.
  5. When fully dissolved and transparent, take off fire.
  6. Strain if required and add to the muskmelon pulp.
  7. Stir continuously, till well mixed.
  8. Freeze in ice cream trays, till almost set, but not hard.
  9. Stir the mixture 2-3 times in between. Freeze and allow to set fully.
  10. Put a swirl of whipped, sweetened cream on top of individual serving, if desired.

Recipe courtesy of Saroj Kering