A thick creamy cantaloupe pudding. Very similar to Indian Kheer. A different way to enjoy the cantaloupe.
Heat a pan and add the puréed almonds. Sauté it in a medium flame until the raw taste goes off.
Keep stirring until it reaches a pudding consistency; thick and creamy. Roast the cashews in a tablespoon of ghee and add it.
Let it cool. Keep it in the refrigerator for an hour or so and serve it chilled.
You can also cook rice with half the amount water and half milk. This gives it a nice creamy taste. The cinnamon powder can also be substituted with cardamom powder. This will yield a slightly different taste. According to the cantaloupe's sweetness, reduce or increase the amount of sugar mentioned. Keep in mind that adding too much of cantaloupe can overpower the taste of pudding. Minimum quantity will be enough to get its flavour and essence. Always you can add a bit extra if you want. (**) Since the amount of almond is little, you can skip this step and add the almond paste directly in the milk along with cantaloupe purée. I did it separately, just in case if it needed more time to cook.
Cantaloupe (Muskmelon) Pudding | Kheer https://www.themagicsaucepan.com/desserts/payasam/cantaloupe-rice-pudding-musk-melon-kheer