Melon Honey kulfi
Melon Honey kulfi

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, melon honey kulfi. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Honeydew Melon Kulfi is a great way to cool off from the summer heat. The sweetness of the melon makes this even more delicious. Put it in a blender, add salt and blend it till it's smooth.

Melon Honey kulfi is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Melon Honey kulfi is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook melon honey kulfi using 2 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Melon Honey kulfi:
  1. Make ready 1 melon
  2. Make ready 1/2 cup honey

Honeydew Melon Kulfi is a great way to cool off from the summer heat. The sweetness of the melon makes this even more delicious. Add to favorites Honeydew melon contains several nutrients that are vital for repairing and maintaining strong bones, including folate, vitamin K and magnesium. In particular, the melon is a good source of folate —.

Steps to make Melon Honey kulfi:
  1. First peel off melon.
  2. Remove seeds. cut into pieces.keep them in freezer for overnight.
  3. Take out from fridge. grind them in mixer, add honey.(according to taste or sweetness of melon).
  4. Put it in kulfi mould or glass.keep them in freezer for set.
  5. When prepared take out of fridge. Demould it and serve.

For most people with normal digestion, melon with a small amount of honey will probably not present a major problem. For people who struggle with candida (yeast,) that will be too much sugar at once, even though it's natural sugar. For those folks, it would not be healthy. I didn't fall in love with chestnut honey right off the bat. When I took my first spoonful from the jar, I took a little too much and recoiled from the bitterness.

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