The muskmelon, or cantaloupe, is made up of 90 percent water. This is the reason why it is one of the preferred fruits of choice for people who wish to stay optimally hydrated in summer. It is also rich in Vitamin A, potassium and beta carotene, making it very nutritious. The word ‘rasayana’ is derived from the Sanskrit word ‘rasa’ which translates into ‘essence’. This dish is a beautiful amalgamation of coconut milk, sweetened with organic jaggery, and slightly perfumed with cardamom powder. The resulting ‘rasa’ is not only tasty, but also exceptionally good for your health. There are no additives in this dish, no cooking of any sort. Just the fruit consumed in its wholesome natural form.
This is a traditional Karnataka recipe, which I was introduced to courtesy my Kannadiga friends while growing up in Bangalore. Indian summers are swelteringly hot, humid and dry. We tend to sweat like crazy, getting quite dehydrated in the process. So it is essential that we continuously replenish our body with fluid, along with the vitamins and minerals that have been lost. Instead of reaching out to aerated soft drinks and packed beverages that tend to be high on artificial flavourings, colour and preservatives (not to forget the copious amounts of added sugar) to quench your thirst, why not try this MuskMelon Rasayana that is nutritious, cooling and tasty? Read on for the recipe!
Ingredients
- Musk Melon – 1 ripe, small (peeled, cored and chopped into pieces)
- Coconut milk (thick) – 1/2 cup
- Cardamom powder – 1/4 tsp
- Grated jaggery – 2 tbsp
Method
Prep the fruit:
- Choose a ripe muskmelon or cantaloupe.
- Peel the skin from the musk melon, and remove the seeds from the core.
Chop up the fruit into bite-sized pieces.
Add the grated jaggery to the fruit
Add the cardamom powder
Add coconut milk
Mix well with a spoon
Allow to sit in refrigerator for a minimum of 30 minutes. Serve chilled. 🙂
TIPS & TWEAKS
- Add more jaggery if you like it.
- Pick a really ripe fruit for this. Unripe fruit does not work for this dish.
- You could also add a tbsp or two of thin poha (flattened rice) to bulk this up further. Add it to the dish just before serving, as thin poha tends to quickly absorb the coconut milk.
- Consume immediately after chilling, you can refrigerate the rest for about a day. I suggest you consume everything within 8 hours of making it.
- You can make the same rasayana with banana, and mango as well. Enjoy! 🙂
a burst of flavor 