Chibda harshale / Chibda rasayan

This is a summer delicacy that’s made in Mangalore but I make it whenever I get muskmelon/cantaloupe. The variety of chibbad we get in Mangalore is totally different to this muskmelon/cantaloupe, it is long unlike the regular muskmelon and we wait till there a crack on it. That is when we know the fruit Is ready. This is one of the easiest desserts which needs no much preparation apart from cutting the fruit. Yes, if using coconut milk, it does need a little preparation.



Cantaloupe or chibbad (cut into pieces) -1½ cups

Poha/phovu/avalakki (thin variety-¼ cup

Milk or coconut milk 1 and ½ cup

Jaggery 1 tablespoon

Cardamom powder ½ teaspoon

Cut the cantaloupe in pieces.

Dissolve the jaggery in milk. Add the poha to the milk. Add the cantaloupe pieces and cardamom. Mix well.

Some use coconut milk for this dish. But I prefer normal milk.

Aps Notes:

If you are a Vegan you can use coconut milk instead of cow milk.

You can even soak the poha in milk before hand if you like a pasty texture . I do not prefer it so I add it just before serving.

You can skip adding of poha if you don’t like the bite of it.

Happy Cooking,