Honeydew Granita

About Honeydew Granita

Ingredients

• Medium melon (kharbooza), peeled and chopped 1
• Honey 2 tsps
• Sugar ½ cup
• Fresh mint leaf 1 to 2 sprigs

How to Make Honeydew Granita (Stepwise Photos)

Method

1. Puree the melon in a mixer.
2. Heat a small non-stick pan over low heat, add honey, sugar and ¾ cup water and cook till sugar dissolves.
3. Add the melon puree and mix well.
4. Pour the mixture into glass dish, keep the dish in the freezer and freeze for 24 hours.
5. Scrape it with a fork and put into glasses, garnish with mint sprigs and serve immediately.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps