Wednesday, 9 May 2018




Thankfully spring is finally here, for which we Calgarians have waited for a very long time. It was supposed to be here beginning of March, but we waited till about the end of April. Even in past winter months, temperatures were much lower than average and the amount of snowfall was much higher than average. Even some people, like my neighbour, who loves snowfall and winter were tired of this year’s winter and said enough is enough. I have a habit of watching the evening news on the television, but this winter I was tired of watching the evening local news because after every five minutes they show the weather report, and it was depressing to watch the temperature in minus double digits (Celsius) for months.

This spring will also bring new leaves and flowers in the trees, birds have already started their conferences on the trees, snow is already melted. Soon we will be sitting in the gardens and enjoying the evening tea and dinner outside. This spring is also bringing some new fruits in the market like watermelon. Now I am already thinking about summer when we will get lots of more fruit, particularly my favourite one like cherries, mangoes and many more.

Last year, in the summer, when we were getting a lot of watermelons, as I was chopping it for everyone to enjoy, my daughter and I were chatting about how we don’t consume the rind of the watermelon and is actually so versatile to use. She informed me that she had once made a curry with watermelon rind, which was very tasty and everybody enjoyed it. I was surprised and couldn’t believe that I had not thought of that before. Soon after that talk, I decided to make something very nice with watermelon rind that is when I made this recipe the very first time, and it turned out fantastic.


  • 500 grams watermelon rind
  • 200 grams red portion (fruit) of watermelon
  • 200 grams sugar
  • 200 grams khoya/mava ( solidified milk)
  • 3 tbs ghee/unsalted butter
  • pinch cardamom powder
  • 2 tbs green pumpkin seeds/any other nuts


  • Slice watermelon rind and watermelon in small pieces and grate the khoya.
  • Heat heavy bottomed pan and add ghee/butter in it, when hot add watermelon rind pieces and let it boil and cook on medium heat for 10-15 minutes till they are soft.
  • Add watermelon pieces and sugar, let all the water evaporates, it can take 15-20 minutes then add grated khoya in it.
  • Add pumpkin seed for garnishing and serve hot or cold as desired.

I am sharing this recipe as my blog post entry with Hearth and soul blog hop and with full plate Thursday and with Meatless Monday and cook once eat Twice and with Fiesta Friday and Sweet Inspiration link party