Muskmelon is one of my father's favorite fruit. It is called "chibbad" in Konkani. My mother makes chibbad harsale usually on weekends. It can be had as an dessert after lunch or dinner. When selecting muskmelon, check if it has a sweet smell. This will ensure that it is ripe. If not, then keep the muskmelon near bananas, and it will ripen within 2-3 days. Don't try this recipe with Honeydew melon. The recipe uses coconut milk, which can be easily found in Indian stores in the US or can be prepared using the following recipe. This recipe goes to the event Iftar Moments Hijri 1431 hosted by Umm.
Ingredients
1/2 muskmelon (cut into cubes)
1 cup coconut milk
1/2 cup jaggery or as per taste (if you don't have jaggery, use sugar)
1 teaspoon cardamom powder
Method
Dilute the coconut milk as per desired consistency. I use fat free milk to dilute it, but water can also be used if you don't want the flavor of milk in the salad. Cut jaggery into small pieces and add it to the coconut milk. Let it stand for about 10 minutes, then mix with hand to dissolve the jaggery completely in coconut milk. Add cardamom powder and muskmelon pieces. Served chilled.
Preparation time: 15 minutes
Serves:2-3
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