• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Marinated watermelon cubes served topped with shrikhand.


  • Watermelon cubes 1 inch – 20-25 no
  • Hung curd – 1/2 cup
  • Rose syrup – 3 tbsp
  • Black pepper powder – a pinch
  • Green cardamom powder – 1/2 tsp
  • Cream cheese – 1 tbsp
  • Powdered sugar – 4 tbsp
  • Saffron – 1/2 tsp
  • Mint leaves – for garnishing



  1. Dissolve saffron in 2 tbsp warm water.
  2. Mix together watermelon cubes, rose syrup, black pepper powder, 1/4 tsp green cardamom powder in a bowl and set aside.
  3. To make the topping, mix together hung curd, cream cheese, sugar and saffron along with the water, and the remaining green cardamom powder. Transfer the topping into a piping bag with a star nozzle.
  4. Arrange the watermelon cubes onto a serving plate. Pipe out the topping onto the watermelon cubes. Top it with mint leaves. Pierce a toothpick in each piece and serve.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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