Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Scrub the whole melon under running water before you cut it, so rind bacteria do not travel into the flesh.
- Leave a thick wall and fill to 1/2 inch below the rim, because the filling expands as it freezes.
- Rest the frozen melon on the counter 10 to 15 minutes, then slice with a sharp knife.
In this post4 sections
What we found, and what we are guessing
Stuffed-fruit kulfi is a known dish, but the versions we could read are made differently from the reel: they cook milk down to thicken it and add sugar, then pour it into the melon shell and freeze it 6 to 8 hours. The reel's version is a no-cook blend of melon, nuts, makhana (puffed lotus seeds) and honey, with no milk and no sugar except the honey. That means it will freeze harder than a milk-based kulfi, which is why we add the resting time before slicing. We found no readable reviews for the stuffed version. Food-safety guidance for melons says to scrub the rind under cool running water and keep cut melon cold. Everything else here is our guess.
Watch the reel by @aaharindianplate on Instagram
Tested recipe
Frozen Stuffed Melon Kulfi
A small cantaloupe shell filled with a blend of the melon flesh, cashews, walnuts, almonds, makhana and honey, then frozen 8 to 12 hours and sliced into wedges.
Ingredients
Melon and filling
- 1 small cantaloupe, about 2 to 2 1/2 pounds; choose one that sits flat
- 1/4 cup raw cashews
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1 cup makhana (puffed lotus seeds), found at Indian grocers or online
- 3 Tbsp honey
- 1/3 cup pomegranate seeds
To serve
- 2 Tbsp chopped pistachios
- 1 Tbsp food-grade dried rose petals, optional; skip if you cannot find food-grade ones
Steps
Rinse the whole cantaloupe under cool running water and scrub the rind with a clean produce brush. Dry it. Do not use soap.
Cut about 1 1/2 inches off the stem end and keep it as the lid. Scoop out and discard the seeds.
Scoop out the flesh with a spoon, leaving a wall about 1 inch thick all around so the shell holds its shape. Put the flesh in a blender. Trim a thin slice off the base if the melon rocks.
Soak the cashews, walnuts, almonds and makhana in hot water for 15 minutes, then drain. This is our step and is untested; it helps them blend smooth.
Blend the melon flesh, the drained nuts and makhana, and the honey until smooth, about 1 to 2 minutes, scraping down once.
Stir in the pomegranate seeds. Spoon the mixture into the shell only to 1/2 inch below the rim. Freeze any extra filling in a small covered cup.
Set the lid on, stand the melon upright in a bowl or on a small ring so it stays level, and freeze 8 to 12 hours, until solid when you press the shell.
Rest the melon on the counter 10 to 15 minutes. Lift off the lid and cut a thick round with a sharp knife, then cut it into wedges. Top with pistachios and rose petals.
Notes
- Contains tree nuts. Honey is not safe for babies under 1 year.
- Wash the rind first, then cut with a clean knife and board. Keep cut melon cold and do not leave the cut fruit or the filling at room temperature for more than 2 hours.
- No sugar is added except 3 Tbsp of honey, spread over 6 servings. We give no per-serving number because we have not run it through a calculator.
- The filling will freeze harder than a milk-based kulfi. If it is too hard to slice, rest it another 5 minutes.
- Every amount and time here is our estimate. The reel gave none.
Swaps
- If you cannot find makhana, use 1/2 cup more cashews and soak them as above; untested.
- Use pecans or pistachios in place of the walnuts; untested.
- Skip the rose petals; they are for looks.
Storage and reheating
Storage: Wrap the cut ends and keep the melon in the freezer up to 1 week. Do not refreeze kulfi that has fully thawed. Keep a thawed slice in the fridge no more than 2 days.
Reheating: Not applicable. Rest at room temperature 10 to 15 minutes before slicing.
Where this recipe comes from
- Inspired by Muskmelon Kulfi from Sanjeev Kapoor, a milk-based stuffed melon, and Musk Melon Kulfi from Nam's Corner.
- The idea came from this reel by @aaharindianplate.
How to serve it
Serve one wedge per person after a heavy meal. A little extra honey or pomegranate seeds on the plate looks nice.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Why does the melon need to rest before slicing?
The filling has no milk, so it freezes hard. A short rest makes it sliceable without cracking the shell.
Can I use a honeydew or another melon?
We have not tested it. Cantaloupe is the one in the reel and in the versions we read.
Do I have to soak the nuts?
The soak is our idea for a smoother blend and is untested. Without it the filling may be slightly gritty.
