Remarkable deals with take some time! 2 pleasurable methods of having Musk Melon!

MUSKMELON KULFI

Components

1 medium muskmelon
4-5 cups complete fat milk
1/2 cup sugar
2 tablespoons almonds
2 tablespoons cashew nuts
2 tablespoons pistachios
A pinch of saffron

Method

1. Cut the top of the muskmelon and keep it aside. Dig the seeds from the centre of the muskmelon to make a cavity and dispose of the seeds.
2. Bring milk to a boil in a non-stick kadai. Lower the heat and continue to prepare while stirring continuously till the milk minimizes to half and thickens slightly.
3. Dry roast the almonds, cashew nuts, and pistachios in a non-stick pan for 6-8 minutes on medium heat or till crisp. Take the pan off the heat and enable the nuts to cool a little.
4. Coarsely chop the nuts.
5. Sugarcoat to the milk and blend well. Cook till the sugar melts.
6. Add saffron and the chopped nuts and blend till well integrated. Continue to cook till the mix thickens.
7. Take the pan off the heat and permit to cool a little.
8. Pour the ready mix into the muskmelon cavity, position the leading part of the muskmelon on it and protect it with toothpicks. Location this in an upright position in a bowl and place it in the freeze for 6-8 hours or till set.
9. Bring the muskmelon kulfi out of the freezer, get rid of the leading along with the toothpicks. Carefully cut into wedges and arrange on a serving plate.
10. Serve immediately.

MUSKMELON SLUSH

Components

1 medium muskmelon, peeled, deseeded and cut into 1 inch pieces
Salt to taste
1 tablespoon lemon juice
6-8 fresh mint leaves
Lemon pieces for garnishing

Approach

1. Put the muskmelon pieces in a zip-lock bag, seal and freeze for 5-6 hours.
2. Coarsely grind together frozen muskmelon pieces, salt, lemon juice and torn mint leaves.
3. Put in specific serving glasses and serve chilled garnished with lemon slices.

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