Watermelon Pith Kheer is a delicious Indian milk pudding, utilizing the white pith, avoiding food waste.
This month I am participating in a Food Blogger Recipe Swap, where we are assigned a partner website and reproduce one of the recipes from that sight. I was assigned Priya’s Menu, who has a lot of Indian recipes and especially chutneys. I think she should be called the Chutney Queen! It took me a while perusing her blog to decide which recipe to try. Finally, I decided on this unique Watermelon Kheer.
Kheer’s in North India, Payasam in South India, are basically a variety of milk based puddings that can be made with a variety of grains, pulses, fruits or vegetables. I love milky, creamy pudding and have made a few already like this Pumpkin Payasam and this Lotus Seed Kheer, so I was more than willing to try a new one. Although I usually prefer thicker pudding, Indian type kheer’s are often quite thin. This one is on the thin side but with the watermelon pith created enough body that I found it enjoyable.
I’ve seen before watermelon pith used in Indian recipes in chutneys or achar (pickles), but have never before tried it myself. I’ve also seen it used in some jam recipes. Usually the pith gets thrown out with the rest of the watermelon skin. I had just purchased a watermelon and decided it was time I learned to utilize this part of the watermelon to avoid food waste.
Americans waste about 40% of our food supply annually, so this is a great recipe to put a little dent in that number.
I made a few slight changes to Priya’s recipe due to my preference and allergy to cashews.
I LOVED this pudding and will definitely be making it often as summertime is coming, when I buy a lot of watermelon. The white part of the watermelon will no longer end up in the garbage.
Other Watermelon Recipes
This chilled dessert will make the perfect summertime treat!
Watermelon Kheer – Indian Watermelon Pudding
- 1 tablespoon ghee
- 1 1/2 cups grated watermelon pith
- 1 cup milk
- 1 teaspoon rose water
- 1/2 cup sweetened condensed milk
- 2 tablespoons finely chopped pistacchios garnish
- 1 tablespoon preserved rose garnish
- Melt ghee and add watermelon pith.
- Saute for 5 minutes.
- Add milk and rose water. Bring to a boil. Reduce to a medium simmer and cook for 5 minutes.
- Add condensed milk and bring up to a rolling boil again.
- Chill in the refrigerator.
- To serve, garnish with the chopped pistacchio and rose.