Muskmelon Semolina Recipe – Authentic Kharbuj Halwa with Dry Ginger

Last Updated on 2 months by Neha Deshmukh

Muskmelon Semolina Recipe – Authentic Kharbuj Halwa with Dry Ginger

Introduction

Oh, halwa! Is there anything more comforting? This Muskmelon Semolina Halwa (Kharbuj Halwa) is a little slice of sunshine in a bowl, especially when muskmelons are in season. I remember my dadi (grandmother) making this during the hot summer months – the sweetness of the melon perfectly balanced with the warmth of ginger and ghee. It’s a recipe that instantly transports me back to childhood. And honestly, it’s so much easier to make than you might think! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average halwa. The muskmelon adds a unique, delicate sweetness and a beautiful pale green hue. It’s a lovely change from the usual carrot or beetroot halwa. Plus, the dry ginger powder (or your choice of warming spices!) gives it a lovely aromatic kick. It’s a relatively quick dessert to make, perfect for a weeknight treat or a festive occasion.

Ingredients

Here’s what you’ll need to create this delicious Kharbuj Halwa:

• 2 cups Musk melon / Kharbuj Pulp
• 2 tablespoons Coarse Semolina (Sooji/Rava)
• ?? to 1 cup Jaggery (Gur) – adjust to your sweetness preference
• 2 tablespoons Milk Powder
• 3 tablespoons Ghee (Clarified Butter)
• ?? teaspoon Salt (optional)
• 2 tablespoons Dry Ginger Powder (Sonth)
• ?? teaspoon Cardamom Powder (Elaichi) – optional
• ?? teaspoon Cinnamon Powder (Dalchini) – optional
• As required Dry fruits (chopped almonds, pistachios, cashews)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Musk Melon/Kharbuj Variations: You can use any variety of muskmelon you like – the Indian Kharbuj is traditional, but cantaloupe works beautifully too. Just make sure it’s ripe and sweet!
• Coarse Semolina: I prefer coarse semolina for this halwa as it gives a nice texture. Fine semolina (besan) can be used, but the halwa will be smoother. About 50g of coarse semolina is equivalent to 2 tablespoons.
• Jaggery Types: Jaggery adds a beautiful caramel-like flavour. You can use dark or light jaggery, depending on your preference. If using jaggery in block form, dissolve it in a little hot water before adding it to the halwa. You can substitute with sugar, but the flavour won’t be quite the same.
• Ghee Quality: Good quality ghee is key for that rich, authentic flavour. Homemade is best, of course, but a good store-bought brand will work too.
• Dry Ginger Powder vs Cardamom/Cinnamon: Dry ginger powder is traditional and adds a lovely warmth. But if you prefer a sweeter, more fragrant flavour, feel free to use cardamom and cinnamon instead – or a combination of all three!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 1 teaspoon of ghee in a pan. Add the dry ginger powder (or cardamom and cinnamon if using) and roast on low heat for about 2 minutes, until fragrant. Be careful not to burn it! Transfer to a plate and set aside.
2. In the same pan, dry roast the semolina until it turns light pink and smells nutty. This usually takes about 3-5 minutes on medium-low heat. Keep stirring constantly to prevent burning.
3. Pour ?? cup of boiling water into the semolina, cover the pan, and cook for 2 minutes. This steams the semolina and makes it soft.
4. Now, mix in the muskmelon pulp, cover again, and simmer on low heat until the mixture starts to thicken. This will take about 5-7 minutes.
5. Add the jaggery and a pinch of salt (if using). Cook on medium heat, stirring occasionally, until the jaggery is completely dissolved and the mixture thickens further.
6. Once it’s nicely thickened, add the milk powder and 1 teaspoon of ghee. Continue cooking, stirring constantly, until the mixture comes together and starts to leave the sides of the pan.
7. Stir in the roasted dry ginger powder (or cardamom/cinnamon) and the remaining ghee. Mix well.
8. Finally, fold in the chopped dry fruits and mix gently.
9. Serve warm or chilled. Leftovers can be stored in the refrigerator for up to 3 days.

Expert Tips

• Don’t overcrowd the pan when roasting the semolina. Roast in batches if necessary.
• Stir constantly while roasting the semolina and cooking the halwa to prevent sticking and burning.
• Adjust the amount of jaggery to your liking. Start with less and add more as needed.
• For a smoother halwa, you can blend the muskmelon pulp before adding it to the pan.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil or any other plant-based oil. Use plant-based milk powder.
• Gluten-Free Adaptation: Semolina is not gluten-free. However, you can substitute with an equal amount of gluten-free sooji/rava.
• Spice Level Adjustment: My friend, Priya, loves a really spicy halwa, so she adds a pinch of nutmeg along with the cardamom. Feel free to experiment!
• Festival Adaptations: This halwa is perfect for Raksha Bandhan or Janmashtami. You can garnish it with edible silver leaf (varak) for a festive touch.

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a dollop of fresh cream or a sprinkle of chopped nuts. It’s a lovely dessert to enjoy with a cup of chai.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to select a ripe muskmelon for this halwa?

Look for a muskmelon that feels heavy for its size and has a sweet, fragrant aroma. The stem should be slightly sunken and the rind should be firm but yield slightly to pressure.

Can I use a different type of sweetener instead of jaggery?

Yes, you can use sugar, honey, or maple syrup instead of jaggery. However, jaggery adds a unique flavour that is traditional to this recipe.

What is the significance of dry ginger powder in this recipe?

Dry ginger powder (sonth) is believed to have warming properties and aids digestion. It also adds a lovely flavour that complements the sweetness of the muskmelon.

Can this halwa be made ahead of time?

Yes, you can make this halwa a day or two in advance. Store it in the refrigerator and reheat gently before serving.

What is the best way to roast semolina without burning it?

Roast the semolina on medium-low heat, stirring constantly. If it starts to brown too quickly, reduce the heat.

How can I adjust the consistency of the halwa?

If the halwa is too thick, add a little more hot water. If it’s too thin, cook it for a few more minutes, stirring constantly.

Is it necessary to add salt to this recipe?

Salt is optional, but it helps to balance the sweetness and enhance the flavours. Just a pinch is enough.