Store it in refrigerator and relish eating for up to 7 days
Peel off the thick rind from watermelon. Remove the dark colored rind. Likewise peel al rinds.
Grate the melon rind. Place a pan over the flame, add 1 tsp ghee into and allow it to melt. Now place grated melon rind into it, cover and cook for 5 minutes. Cut cashews in small chunks and ground cardamom to make powder. Check the rind now. Stir and cook for another 5 minutes and check again later. Cook until the peels turn soft. It takes 15 minutes to cook the peels.
When rind is cooked aptly and there is no water left, add sugar into it and mix well. Cover and cook on low flame. Check again later.
When sugar dissolves, open the lid and check the halwa. Now cook as it is so that all juice evaporates.
Roast the mawa
Place another pan over the flame and add 1 tsp ghee into it. When ghee melts, add mawa into it. Stir constantly and saute the mawa on medium flame. When there is slight change in color that means is roasted and ready. Turn off the flame and allow the mawa to cool.
When juice from the halwa evaporates completely, add roasted mawa, cashews and cardamom powder into it. Mix everything really well. Keep the flame low. When mawa mixes well in halwa, it's ready to serve. Take out the halwa in a bowl.
Garnish with some chopped cashews. Delicious halwa prepared with watermelon rind is ready. Store it in refrigerator and relish eating for up to 7 days.
