Snap Melon Cooler | Mekkehannu Payasa
We grow different kinds of vegetables in our backyard every summer. This year, while ordering seeds online, we also found Snap Melon seeds. Hence, after many years, we finally got to enjoy Mekkehannu payasa again! This fruit - also called Ibbudla or Kyakarike Hannu - gives a wonderful taste to the payasa. When it is still unripe, it tastes extremely bitter, but once it ripens and cracks open, it becomes soft and melts in the mouth.
The kids really enjoyed watching this fruit split open on its own, and our little boy even calls it “Hatch melon”!
Here is the recipe for this payasa, which can be prepared using just a few ingredients:
Jump to Recipe ↓Snap Melon Cooler (Mekkehannu Payasa)
A no-fire, 3-ingredient summer payasa made with ripe snap melon and cold milk.
Ingredients
- Snap melon (Mekke hannu) – peeled, seeds removed and chopped – 2 cups
- Sugar – 5½ tablespoons, or adjust to taste
- Cardamom powder – ½ teaspoon
- Cold milk – 1½ cups
- Sabja seeds / Kamakasturi seeds (optional) – 2 teaspoons, soaked in water for 20+ minutes
Instructions
- Remove the peel and seeds of the snap melon and chop it roughly into small/medium chunks.
- In a bowl, pour the cold milk and add sugar and cardamom powder. Mix well.
- Add the chopped snap melon pieces to the milk mixture and combine.
- If adding sabja seeds, drain the soaked seeds completely before adding — soaking water added along with them will make the payasa watery and dilute the taste.
- Taste and add more sugar if needed.
- Serve immediately, or let it rest 5–10 minutes so the melon blends further into the milk for a richer taste. Do not store for too long, as it turns bitter.
Tips
- The thicker the milk you use, the tastier the payasa will be.
- You can prepare this payasa even without sabja seeds.
- Cut only the amount of fruit you need. Wrap the rest in a damp cloth and refrigerate — it stays good for up to a week.
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