Honeydew Melon Payasam or Rasayana

We can prepare the Payasam/Rasayana with Jaggery or Sugar depending on your preference. Sugar based Rasayana/Payasam takes less time and effort. Have provided the preparation methods for both types.

Honeydew Melon Payasam/Rasayana, specially the Jaggery based one, can be had with Dosa. Some may like to have it with Chapati as well.

How to Prepare:

Boil Milk and keep it aside to cool.

Initially cut the Honeydew Melon into 4 big pieces. Remove the seeds from the fruit. Take one piece in hand and cut the fruits into a small square pieces (cut lengthwise and widthwise to obtain square shape) with the help of knife till you reach the outer skin. Discard the outer skin of the fruit. With this method, it is easier to extract the pulp of the fruit since peeling out the skin directly is often difficult when the Honey Dew Melon is really ripe.

In a vessel, add cut fruits and Sugar and keep it that way for 10 min so that the Sugar dissolves to mix with the Honey Dew Melon fruit.

Now add the boiled and then cooled Milk, Cardamom powder and mix well.

The Honeydew Melon Payasam/Rasayana is ready to serve.

If you prefer, store it in the refrigerator to serve chilled.

How to Prepare:

Cut the Honeydew Melon as explained above for sugar based Rasayana.

Grind grated Coconut and Cardamom in a mixer grinder with little water to prepare a smooth paste.

In a vessel, add cut fruits and Jaggery and keep it that way for 10 min so that the Jaggery dissolves to mix with the Honeydew Melon fruit. Now add coconut paste to the vessel and mix well.

The Honeydew Melon Payasam/Rasayana is ready to serve.