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There’s never been a better time to keep a juicy watermelon in your kitchen than now that summer has arrived. In addition to being tasty, watermelon is a fantastic way to remain hydrated and cool. Packed with health advantages, this cool fruit might help you lose weight and calm your tummy.

However, did you know that watermelon’s often discarded portions, such as the skin and seeds, provide equal health benefits? Actually, the peel may be used to make Watermelon Peel Halwa, a delicious delicacy. Yes, you read correctly! This is the ideal moment to try this unusual sweet delicacy if you haven’t before. Here’s how to use watermelon peels to create an unexpectedly delicious halwa:

Step 1 of the Watermelon Peel Halwa Recipe: Get the Peel Ready

Remove one big watermelon’s skin. Peel off the tough green outer layer using a peeler. You will utilize the white portion that remains, along with a little amount of the pinkish-red flesh. To make it simpler to work with, peel it sufficiently thickly.

Step 2: Blend or Grate

The prepped peel may be chopped into bits and ground into a paste using a mixer, or it can be grated on a grater. Heat three to four tablespoons of desi ghee in a pan. Lightly sauté two teaspoons of gram flour (besan). Note: You may omit the gram flour if you’re using grated peel rather than paste. As an alternative, you may use semolina (sooji).

Cook the mixture in step three.

To the pan, add the watermelon peel paste. Raise the heat and whisk until the water evaporates and the mixture begins to roast, which should take ten to fifteen minutes on average. Half a glass of milk should be added after the mixture has well toasted. For a deeper flavor, you may also add some mawa (khoya).

Step 4: Finish and Sweeten

Keep heating until the milk thickens and thoroughly mixes. Add a pinch of ground cardamom and around one bowl of sugar (adjust to taste). As the sugar melts and incorporates, stir well. Sprinkle your preferred chopped dried fruits on top, add a little more ghee, and heat until everything is thoroughly combined.