Kharbuje ka Panna
A fragrant, chilled summer cooler featuring diced musk melon steeped in lightly sweetened rosewater. It is crisp, juicy, and delicately sweet.
Ingredients
Method
- Peel, deseed, and finely dice 1 musk melon, then transfer the pieces to a mixing bowl.
- Add 50.4 g granulated sugar, 4.9 g rosewater, and 125 ml cold water to the melon, stirring thoroughly to dissolve the sugar.
- Distribute 1200 g ice cubes among tall serving glasses, pour in the melon drink, and serve with spoons to scoop up the melon cubes.
Don't have something?
Ripe mangoUse the same weight, cubed. Sweeter and more aromatic, so reduce added sugar and use a little less lime.
PineappleUse the same weight, drained if canned. More acidic, so add 1-2 tsp sugar and reduce lemon or lime.
PearUse the same weight, diced. Milder and firmer, so poach or simmer 3-5 minutes longer if cooking.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Screwpine water or rosewaterIf using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.
Ground green cardamomUse 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.
Dried rose petalsSteep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.
StockUse the same weight in savoury dishes; it adds body, so adjust salt.
MilkUse the same weight only in doughs or creamy dishes; it makes the result richer.
Coconut waterUse the same weight in curries or rice; it adds sweetness and a faint coconut taste.
