Snap Melon Cooler | Mekkehannu Payasa

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

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:

• Preparation time: 5 - 10 minutes
• Difficulty level: Easy
• Serves: 3

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 (soak in water for 20 minutes or more)

Recipe Instructions:

• Remove the peel and seeds of the Snap melon and chop it roughly into small / medium size 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 you are adding sabja seeds, drain the soaked seeds completely before adding them. If you add them along with the soaking water, the payasa will become watery and lose its taste.
• Taste and add more sugar if needed.
• This payasa can be eaten immediately after preparing it. If you let it rest for 5–10 minutes, the melon pieces blend even better with the milk and taste richer.
• Do not keep Snap‑melon payasa 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 adding sabja seeds.
• Cut only the amount of fruit you need for the payasa. Wrap the remaining fruit in a damp cloth and store it in the refrigerator; it will stay good for up to a week.