Ananya Doraswamy You encounter all the flavours of the world in Wageningen. Ananya Doraswamy, a Master’s student doing Communication, Health & Life Sciences, shares a recipe for a summer drink from India.
‘This is a cooling summer drink commonly made in the Manglorean Konkani community of South India, where my mother’s side of the family comes from. On a recent trip back home, a friend’s mother made it for me, and I knew it would be ideal for a warm summer’s day in Wageningen!’
Preparation time 20 minutes, plus 1 hour to chill
For 6 people
Ingredients:
• 1 honeydew or cantaloupe melon
• Jaggery powder or sugar to taste
• Desiccated coconut, or nylon poha if available (a couple of spoonfuls to taste)
• Half a tin of coconut milk
• Cardamom seeds to garnish
Preparation:
• Cut open the melon, peel it and discard the seeds.
• Cut about three quarters of the melon into pieces and blend into a coarse mixture in a blender.
• Dice the remainder of the melon into very small pieces.
• Place the coarse mixture in a container, add the diced melon pieces and the coconut milk. Stir and taste.
• If you think it needs sweetening, add jaggery/sugar to taste and stir again.
• Then add a spoonful of nylon poha or desiccated coconut. Stir well.
• Grind the cardamom seeds in a pestle and mortar and sprinkle on top.
• Leave the drink to chill in the fridge for at least an hour. The desiccated coconut will soak up the liquid and become smoother as well.
Notes:
Use more coconut milk to make the drink more liquid. When less coconut milk is added, it makes a fabulous summer dessert!
Consume the same day because It doesn’t keep well.
